tag:blogger.com,1999:blog-760980569631717342Sun, 02 Aug 2015 14:52:03 +0000The Pastry Chef's BakingMy baking odysseyhttp://pastrychefbaking.blogspot.com/noreply@blogger.com (Pastry Chef Baking)Blogger1411125tag:blogger.com,1999:blog-760980569631717342.post-86764628497760597Sat, 01 Aug 2015 03:08:00 +00002015-07-31T20:08:02.170-07:00Coconut Oreos<a href="http://www.crazyforcrust.com/2015/04/homemade-coconut-oreos/" target="_blank">Coconut Oreos</a> - made dough June 20, 2015 from <a href="http://www.crazyforcrust.com/" target="_blank">Crazy for Crust</a><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Ri4hQhlPGzg/VbmV-KtIPZI/AAAAAAAAOZA/KeF5FHLPrvw/s1600/coconut%2Boreos%2B1%2B-%2Bcrazy%2Bfor%2Bcrust.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Ri4hQhlPGzg/VbmV-KtIPZI/AAAAAAAAOZA/KeF5FHLPrvw/s400/coconut%2Boreos%2B1%2B-%2Bcrazy%2Bfor%2Bcrust.jpg" width="400" /></a></div><div class="MsoNoSpacing">These were supposed to be modeled after the Golden Oreos you could buy at the grocery store. I’ve tried those Oreos once and will never do it again – the original is always the best. So I don’t think I should call these homemade cookies anything remotely like those Golden Oreos because these are delicious.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pIE8F06JFWI/VbmWMoGwziI/AAAAAAAAOZI/-EIO26SgUyQ/s1600/coconut%2Boreos%2B2%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-pIE8F06JFWI/VbmWMoGwziI/AAAAAAAAOZI/-EIO26SgUyQ/s400/coconut%2Boreos%2B2%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qA9AobywM8E/VbmWNZ8EZYI/AAAAAAAAOZQ/qYQJPdTWTw8/s1600/coconut%2Boreos%2B3%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-qA9AobywM8E/VbmWNZ8EZYI/AAAAAAAAOZQ/qYQJPdTWTw8/s400/coconut%2Boreos%2B3%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" width="400" /></a></div><div class="MsoNoSpacing">They’re soft, moist and chewy with a really nice brown sugar undertone. The cookies themselves aren’t too sweet (although it’s all relative) and pair nicely with a cream cheese filling mixed with coconut. Because that’s what I did. I skipped the original filling in the recipe and just went with 2 tablespoons of butter, 4 ounces of cream cheese, a teaspoon of vanilla and enough powdered sugar to make the consistency and taste I wanted. Throw in a handful of coconut and you’re ready to fill and sandwich the cookies.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-dbUFFZpJdDE/VbmWP4vsdgI/AAAAAAAAOZY/9qvdL__ekKU/s1600/coconut%2Boreos%2B4%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-dbUFFZpJdDE/VbmWP4vsdgI/AAAAAAAAOZY/9qvdL__ekKU/s400/coconut%2Boreos%2B4%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" width="400" /></a></div><div class="MsoNoSpacing">As always with sandwich cookies, err on the side of making them small since you’ll be eating two cookies (and a filling) with each one. Make them as identical in size as possible and match the closest size ones with each other. Technically you should wait until they’re completely cool before adding the filling but I like to wait until they’re barely cooled just past lukewarm, sandwich one and eat it. The cookies are still a bit warm but not warm enough to melt the filling and there’s a nice contrast between the slightly warm, chewy cookie and the cool, sweet filling.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--m4i_2EjKIE/VbmWUqhPHPI/AAAAAAAAOZg/sddPRGWIHas/s1600/coconut%2Boreos%2B5%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/--m4i_2EjKIE/VbmWUqhPHPI/AAAAAAAAOZg/sddPRGWIHas/s400/coconut%2Boreos%2B5%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" width="400" /></a></div>1/2 teaspoon baking soda<br />1/4 teaspoon salt<br />2 cups all-purpose flour<br />1/2 cup unsalted butter, softened<br />2/3 cup light brown sugar, packed<br />1/4 cup granulated&nbsp;sugar<br />1 tablespoon vanilla extract<br />1 egg <br /><br /><span style="color: blue;"><b>Filling</b></span><br />1/4 cup unsalted butter, softened<br />2 cups powdered sugar<br />1 teaspoon coconut extract<br />1-2 tablespoons milk (use coconut milk for even more coconut flavor)<br />1 cup shredded, sweetened coconut<br /><div><ol><li>Whisk baking soda, salt, and flour in a medium bowl. Set aside.&nbsp;</li><li>Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer). Cream until fluffy, about 1 minute.&nbsp;</li><li>Add egg and vanilla and mix until combined. Slowly mix in dry ingredients, scraping the sides of the bowl as necessary.&nbsp;</li><li>Scoop 1 tablespoon cookie balls and flatten slightly into thick discs. Wrap or cover and chill or freeze for several hours or overnight.&nbsp;</li><li>Preheat oven to 350°F. Line cookie sheets with parchment or silicone baking mats. Space discs evenly on cookie sheets.</li><li>Bake for 7-8 minutes, until the edges are golden. Remove from the oven and let cool completely before frosting.&nbsp;</li><li>To make the frosting: mix butter with a hand mixer until creamy and smooth. Mix in powdered sugar slowly until crumbly. Add coconut extract and 1 tablespoon milk and mix until smooth. Add up to 1 more tablespoon of milk to get the right spreading consistency for your frosting, but only add 1 teaspoon or less at a time so you don't make it too runny. Stir in coconut. Frost the bottoms of half the cookies, then sandwich with another cookie.&nbsp;</li></ol></div>http://pastrychefbaking.blogspot.com/2015/07/coconut-oreos.htmlnoreply@blogger.com (Pastry Chef Baking)2tag:blogger.com,1999:blog-760980569631717342.post-1996476372166468269Tue, 28 Jul 2015 04:20:00 +00002015-07-27T21:20:29.716-07:00Restaurant Review: Hong Kong Restaurant<a href="http://www.yelp.com/biz/hong-kong-restaurant-union-city" target="_blank">Hong Kong Restaurant</a> - lunch on July 11, 2015<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JAyY4BDCKkk/VbT9U5e6IGI/AAAAAAAAOVA/XUHzudRKpu4/s1600/Hong%2BKong%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-JAyY4BDCKkk/VbT9U5e6IGI/AAAAAAAAOVA/XUHzudRKpu4/s400/Hong%2BKong%2B1.jpg" width="400" /></a></div>I left my camera at the cabin we stayed at a couple of weeks ago when I went away for the weekend. The good news is my sister and my nieces found it and took custody of it for me. The bad news is I don't have my camera which has pictures of the last few things I baked. No pictures, no blog posts.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mFG92J-RTO8/VbT9U4yPD2I/AAAAAAAAOU8/4MrbXwkEDac/s1600/Hong%2BKong%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-mFG92J-RTO8/VbT9U4yPD2I/AAAAAAAAOU8/4MrbXwkEDac/s400/Hong%2BKong%2B2.jpg" width="400" /></a></div>So I'm going with this restaurant review for Hong Kong Restaurant since I had taken those pictures with my phone and everyone knows my phone is grafted to my hand so I'll never forget that wherever I go. Yes, I am one of <i><b>those</b></i> people. I don''t text and drive though, just so we're clear. And I rarely use my phone for actually calling anyone. I take pictures with it, check my email, surf the web, use it for directions when I'm traveling, keep a running shopping list for whenever I'm at Target or Trader Joe's, consult the Goodreads app when I'm at the library to see what books I've been meaning to check out, log my workouts and eating onto myfitnesspal, log my steps into the fitbit app and check how I'm doing against my friends in our fitbit challenges and so on. With all that, who has time to actually use the phone to call people?<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-iFeYgirMuIc/VbT9Umgn5xI/AAAAAAAAOU4/iv17SA-NYv0/s1600/Hong%2BKong%2B3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-iFeYgirMuIc/VbT9Umgn5xI/AAAAAAAAOU4/iv17SA-NYv0/s400/Hong%2BKong%2B3.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Won Ton soup</td></tr></tbody></table>Anyway, on to the review. Hong Kong Restaurant is your standard Chinese restaurant. It's less greasy than most so it puts it slightly a cut above the average but it is pretty standard. It offers typical Chinese menu fare with soups, noodles, rice, pork, beef, poultry and seafood entrees. Prices typically vary in the $8-$12 for most entrees.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9gmJE4HiDz8/VbcBatHyB0I/AAAAAAAAOYg/r2tSTsu8pzA/s1600/Hong%2BKong%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-9gmJE4HiDz8/VbcBatHyB0I/AAAAAAAAOYg/r2tSTsu8pzA/s400/Hong%2BKong%2B4.jpg" width="400" /></a></div><br />For the most part, the food is pretty decent. I've had bad Chinese food and I've had great Chinese food. This is almost squarely in the middle in that I've had better but I've also had worse.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-WJwdTTHGnpY/VbT9XMLnyVI/AAAAAAAAOVY/6HEKdS9mUio/s1600/Hong%2BKong%2B5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-WJwdTTHGnpY/VbT9XMLnyVI/AAAAAAAAOVY/6HEKdS9mUio/s400/Hong%2BKong%2B5.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Orange Chicken</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-k7ySlWzbSe0/VbT9X8gvshI/AAAAAAAAOVc/m94wAsD9DVA/s1600/Hong%2BKong%2B6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-k7ySlWzbSe0/VbT9X8gvshI/AAAAAAAAOVc/m94wAsD9DVA/s400/Hong%2BKong%2B6.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Steamed Rice</td></tr></tbody></table>Of the entrees we ordered, my only cautionary tale is the sweet and sour shrimp, while tasty, also comes with the shrimp pretty heavily breaded. I would've preferred a much lighter coating and more shrimp than batter. Still tasty though,<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ZOc0PhfmObo/VbT9YBy9_YI/AAAAAAAAOVk/pJCSBshR8G4/s1600/Hong%2BKong%2B7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-ZOc0PhfmObo/VbT9YBy9_YI/AAAAAAAAOVk/pJCSBshR8G4/s400/Hong%2BKong%2B7.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sweet and Sour Shrimp</td></tr></tbody></table><div>It wasn't very crowded when we went early Sunday afternoon so we got pretty good service. I suspect that, like most restaurants, they do most of their business doing catering and with takeout orders. When we've eaten here before, they did a far more brisk takeout business than an in-room dining business.</div>http://pastrychefbaking.blogspot.com/2015/07/restaurant-review-hong-kong-restaurant.htmlnoreply@blogger.com (Pastry Chef Baking)1tag:blogger.com,1999:blog-760980569631717342.post-5428438654382102776Sat, 25 Jul 2015 19:31:00 +00002015-07-25T12:31:13.379-07:00Caramel Candy Brownies<a href="http://www.twopeasandtheirpod.com/twix-caramel-brownies/#_a5y_p=1015776" target="_blank">Caramel Candy Brownies</a> - made June 20, 2015 from, recipe adapted from&nbsp;<a href="http://www.twopeasandtheirpod.com/" target="_blank">Two Peas and Their Pod</a><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-2QP6AEbtnoY/VZAJvm7LWFI/AAAAAAAAONg/I62pV-4zbzs/s1600/caramel%2Bcandy%2Bbrownies%2B1%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-2QP6AEbtnoY/VZAJvm7LWFI/AAAAAAAAONg/I62pV-4zbzs/s400/caramel%2Bcandy%2Bbrownies%2B1%2B-%2Bblog.JPG" width="400" /></a></div><div class="MsoNoSpacing">This is one of those recipes I felt compelled to make because I’d pinned it so long ago that it’s taken up permanent residence on my pinboard and I felt guilty every time I passed it over to try out a different recipe I’d pinned. I know, dumb, right? Because I could also just as easily delete the pin and not have it mock me that I haven’t done anything with it since the beginning of time.&nbsp;<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-WVH8dleffh8/VZAJvgwh6nI/AAAAAAAAONk/r2XURQXEnWo/s1600/caramel%2Bcandy%2Bbrownies%2B2%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-WVH8dleffh8/VZAJvgwh6nI/AAAAAAAAONk/r2XURQXEnWo/s400/caramel%2Bcandy%2Bbrownies%2B2%2B-%2Bblog.JPG" width="400" /></a></div><div class="MsoNoSpacing">It was originally supposed to be made with Twix bars but I didn’t have any on hand. I did have Kit Kats left over from the <a href="http://pastrychefbaking.blogspot.com/2015/05/kitty-kat-krunch-brownies.html" target="_blank">Kitty KatKrunch Brownies</a> plus some Milky Way caramels and, serendipitously, a bit of salted caramel just crying to be used. So that seemed reason enough to give this recipe a try.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6Vs0O9H0wVk/VZAJvi2N5bI/AAAAAAAAONs/2ETk1X99b6E/s1600/caramel%2Bcandy%2Bbrownies%2B3%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-6Vs0O9H0wVk/VZAJvi2N5bI/AAAAAAAAONs/2ETk1X99b6E/s400/caramel%2Bcandy%2Bbrownies%2B3%2B-%2Bblog.JPG" width="400" /></a></div><div class="MsoNoSpacing">To be honest, one of the reasons I’d procrastinated on trying this one is the chocolate comes all from cocoa powder. Nothing (really) wrong with that except in my experience, all-cocoa powder brownies tend to be more cakey than fudgy. It just makes for a lighter texture, even with underbaking. And you know me, I want my brownies to be dense. Fudgy. If fudge and cake were fighting to blend together, I’d knock out cake so fudge could win.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1SdIXMG3rms/VZAJ74HPE7I/AAAAAAAAON4/rHwpGx4bXUE/s1600/caramel%2Bcandy%2Bbrownies%2B4%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-1SdIXMG3rms/VZAJ74HPE7I/AAAAAAAAON4/rHwpGx4bXUE/s400/caramel%2Bcandy%2Bbrownies%2B4%2B-%2Bblog.JPG" width="400" /></a></div><div class="MsoNoSpacing">Turns out I was right. This was fudgy enough because I did underbake it but it still had more of a cakey texture than a super-fudgy one, kind of like box-mix brownies. Plus, swirling in the caramel without parbaking the brownie always results in the caramel sinking to the bottom then it’s always a battle to cut cleanly and separate the brownie from the foil lining because of the caramel goo. And I can’t say I liked the crackly crust either. As brownies go, these were okay but you know I’m a brownie snob so while my taste testers (i.e. friends and coworkers) loved these, I thought they were just okay.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XzbBpw0pg5c/VZAJ9h57SAI/AAAAAAAAOOA/NXFU1jrYcWM/s1600/caramel%2Bcandy%2Bbrownies%2B5%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-XzbBpw0pg5c/VZAJ9h57SAI/AAAAAAAAOOA/NXFU1jrYcWM/s400/caramel%2Bcandy%2Bbrownies%2B5%2B-%2Bblog.JPG" width="400" /></a></div>1 cup (2 sticks) butter<br />2 cups granulated sugar<br />2 teaspoons vanilla extract<br />4 large eggs<br />3/4 cup cocoa<br />1 cup all-purpose flour<br />1/2 teaspoon baking powder<br />1/4 teaspoon salt<br />1 1/2 cups chopped Twix candy bars <span style="color: blue;"><i>(can also substitute Kit Kats and Milky Way Caramels)</i></span><br />1/3 cup caramel ice cream topping <span style="color: blue;"><i>(I used salted caramel sauce from Trader Joe's)</i></span><br /><ol><li>Heat oven to 350°F. Line a 9 x 13 pan with aluminum foil and lightly spray with cooking spray. Set aside.</li><li>Place butter in medium saucepan on the stove. Heat over medium heat until butter is melted. Remove from heat and stir in sugar and vanilla extract.&nbsp;</li><li>Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; stir until well blended.&nbsp;</li><li>Add flour, baking powder and salt; stir until combined. Stir in candy bar chunks. Pour batter into prepared pan.</li><li>Drizzle caramel evenly over the brownies. Using a toothpick, swirl caramel into brownies.&nbsp;</li><li>Bake for 35-40 minutes or until brownies begin to pull away from sides of pan and a toothpick inserted in the middle comes out clean. Cool brownies completely in pan on a wire rack. Once cool, cut into squares and serve.</li></ol>http://pastrychefbaking.blogspot.com/2015/07/caramel-candy-brownies.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-7639804131143636295Fri, 24 Jul 2015 03:54:00 +00002015-07-23T20:54:46.312-07:00Restaurant Review: BJ's Brewhouse<a href="http://www.bjsrestaurants.com/" target="_blank">BJ's Brewhouse</a> - lunch on June 7, 2015<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SS6DgLW_E3U/VYXbo2Aec1I/AAAAAAAAOHk/c7wFIOKx3-8/s1600/bjs%2B5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-SS6DgLW_E3U/VYXbo2Aec1I/AAAAAAAAOHk/c7wFIOKx3-8/s400/bjs%2B5.JPG" width="400" /></a></div><div class="MsoNoSpacing">BJ’s is one of those All-American restaurants we go to regularly so these pictures aren’t from one meal but multiple visits. Although they have a fairly diverse menu from sandwiches and salads to pastas and fish tacos to pizzas and burgers, in my mind, they’re mostly known for their deep dish pizzas and their pizzookies (more to follow on the pizzookies).<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QKSIZNpV_5s/VYXbsSYGjPI/AAAAAAAAOH4/3mg3UZ04hhc/s1600/bjs%2B6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-QKSIZNpV_5s/VYXbsSYGjPI/AAAAAAAAOH4/3mg3UZ04hhc/s400/bjs%2B6.JPG" width="400" /></a></div><div class="MsoNoSpacing">Their pizzas are my favorite kind: deep dish. The crust is amazing, particularly the whole wheat; you can order any of their specials with its predetermined set of toppings or build your own. As with most pizza parlors, they’re obliging enough to grant half and half orders on toppings, for an additional charge. My favorite is the Canadian Bacon and Pineapple Pizza but their BBQ Chicken is good as well. I don’t think I’ve had a bad pizza at BJ’s.<o:p></o:p></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/--FqnoElKPqc/VYXbsTzQpEI/AAAAAAAAOH8/xzdgpmwq5cA/s1600/bjs%2B7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/--FqnoElKPqc/VYXbsTzQpEI/AAAAAAAAOH8/xzdgpmwq5cA/s400/bjs%2B7.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Avocado Egg Rolls</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-VQRyrMOrmq4/VYXbto7_HlI/AAAAAAAAOIM/xb7TVPfi4-4/s1600/bjs%2B8.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-VQRyrMOrmq4/VYXbto7_HlI/AAAAAAAAOIM/xb7TVPfi4-4/s400/bjs%2B8.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chili</td></tr></tbody></table>If you opt out of the pizza and prefer a burger or sandwich which comes with an option for steak fries or crispy thin-cut fries, go with the thin-cut fries. They’re nice and crunchy on the outside and mealy on the inside as all good French fries should be. It almost doesn’t matter what sandwich or burger you get as long as you get the fries. My only bad experience at BJ’s was with a turkey burger. They cooked it to within an inch of its life so it had the taste and texture of cardboard that no self-respecting turkey would endorse. Fortunately I had a plate of fries to help me get over it.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-i2ThOpHF4t8/VYXbuUI-frI/AAAAAAAAOIU/LSIqBkIsNuc/s1600/bjs%2B9.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-i2ThOpHF4t8/VYXbuUI-frI/AAAAAAAAOIU/LSIqBkIsNuc/s400/bjs%2B9.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sirloin and Fries</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FO6IbfsSkYQ/VYXbWTHN4OI/AAAAAAAAOHE/JTDdxW5CYuM/s1600/bjs%2B10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-FO6IbfsSkYQ/VYXbWTHN4OI/AAAAAAAAOHE/JTDdxW5CYuM/s400/bjs%2B10.JPG" width="400" /></a></div><div class="MsoNoSpacing">Now let’s talk about the pizzookies. I think BJ’s offers other desserts besides the pizzookie but I can’t tell you what they are or how they taste because I only ever get a pizzookie for dessert. In fact, most of the time when I opt to go to BJ’s, it’s because I want a pizzookie. The ironic part is they’re so easy to make and I can make them on my own but that doesn’t detract from my enjoyment of them when I’m at BJ’s. All you need to make a pizzookie is a small baking dish, your favorite cookie dough and, the most important part, vanilla ice cream. This is the one and only time you want a cookie dough that spreads. After years and years of baking experiments to get a cookie that doesn’t spread and stays thick and chubby, all that goes out the window when I make pizzookies.<o:p></o:p></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ZxRxvyj1_Jg/VYXbWYnbiKI/AAAAAAAAOHI/mLIKv1XSufo/s1600/bjs%2B11.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-ZxRxvyj1_Jg/VYXbWYnbiKI/AAAAAAAAOHI/mLIKv1XSufo/s400/bjs%2B11.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Salmon</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2Xqh3eDPC-U/VYXbpXxzKQI/AAAAAAAAOHw/Cx3Znlht6kg/s1600/bjs%2B3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-2Xqh3eDPC-U/VYXbpXxzKQI/AAAAAAAAOHw/Cx3Znlht6kg/s400/bjs%2B3.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pizza</td></tr></tbody></table><div class="MsoNoSpacing">You want the dough to spread so that it fills the pan. You don’t want the cookie or pizzookie to be too thick (or too thin). You want just the right amount so when you top it with ice cream, you get the right proportion of warm cookie and cold ice cream together. I know some people don’t like blending textures and temperatures together. If you’re that person, the pizzookie is not for you. If you’re like me and not only do you enjoy the warm and the cold together but you’re also a fast eater (so the ice cream doesn’t have time to melt too much over the warm cookie), you need to have a pizzookie.&nbsp;<o:p></o:p></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-q-1UyITqJ8s/VYXbkQXgOeI/AAAAAAAAOHg/RSZQJ-KKo38/s1600/bj%2527s%2Bpizookie.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-q-1UyITqJ8s/VYXbkQXgOeI/AAAAAAAAOHg/RSZQJ-KKo38/s400/bj%2527s%2Bpizookie.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chocolate Chip Pizzookie</td></tr></tbody></table><div class="MsoNoSpacing">BJ’s offers a variety of flavors for the pizzookie: there’s the traditional semisweet chocolate chip, there’s white chocolate macadamia, chocolate chocolate with Oreos, red velvet (not sure if that’s still on the menu but I think so) and their most recent addition is a new favorite: salted caramel chocolate chip pizzookie with pretzels baked inside the cookie for some additional crunch and a little salt to offset the sweet. All topped with ice cream. There’s no point in having a pizzookie without the ice cream.<o:p></o:p></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-d01J_FetNG0/VYXbrz8PHLI/AAAAAAAAOIA/EFt9vfc7Nb4/s1600/bjs%2B4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-d01J_FetNG0/VYXbrz8PHLI/AAAAAAAAOIA/EFt9vfc7Nb4/s400/bjs%2B4.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">White Chocolate Chunk Pizzookie</td></tr></tbody></table><div class="MsoNoSpacing">It’s also worth mentioning that although I’ve gone to several different BJ’s restaurants at different times in different locations, I’ve never had bad service there. Sometimes the wait is a little long to be seated and served, especially if you come during popular game day times since it’s basically a chain sports bar with good food, but the wait staff has been universally very pleasant and efficient.&nbsp;<o:p></o:p></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-rduJh0cufEY/VYXbaPaU3SI/AAAAAAAAOHU/sT_k7RRfI1A/s1600/bjs%2B12.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-rduJh0cufEY/VYXbaPaU3SI/AAAAAAAAOHU/sT_k7RRfI1A/s400/bjs%2B12.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Salted Caramel Pretzel Chocolate Chip Pizzookie</td></tr></tbody></table>http://pastrychefbaking.blogspot.com/2015/07/restaurant-review-bjs-brewhouse.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-1340658584674352420Mon, 20 Jul 2015 13:27:00 +00002015-07-20T06:27:02.311-07:00Super Duper Snickerdoodles<span style="color: blue;"><b>Super Duper Snickerdoodles</b></span> - made dough June 6, 2015 from <a href="http://smile.amazon.com/Soft-Chewy-Cookies-Jill-Cleave-ebook/dp/B000OT8H8O/ref=sr_1_1?ie=UTF8&amp;qid=1433619031&amp;sr=8-1&amp;keywords=big+soft+chewy+cookies&amp;pebp=1433619028707&amp;perid=1J8KRNT6FW47HWKKBE8H" target="_blank">Big, Soft, Chewy Cookies</a> by Jill Van Cleave<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-LwWGqiUQIzE/VYDqD9N_sTI/AAAAAAAAOBM/VweADTjfOBk/s1600/super%2Bduper%2Bsnickerdoodles%2B1%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-LwWGqiUQIzE/VYDqD9N_sTI/AAAAAAAAOBM/VweADTjfOBk/s400/super%2Bduper%2Bsnickerdoodles%2B1%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div><div class="MsoNoSpacing">You’ll laugh but I took so many pictures of these snickerdoodles, it was like I was in the dressing room at Banana Republic snapping selfies of each new outfit I was trying on. As an aside, you should always take selfies when trying on new clothes to see what you really look like, especially at places that have slimming mirrors – note to self: that’s not what you look like after you buy the outfit and try it on at home! But I digress.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9Skcl6beHcw/VYDqDyz3OtI/AAAAAAAAOBQ/9qaZDccJtqk/s1600/super%2Bduper%2Bsnickerdoodles%2B2%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-9Skcl6beHcw/VYDqDyz3OtI/AAAAAAAAOBQ/9qaZDccJtqk/s400/super%2Bduper%2Bsnickerdoodles%2B2%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UhpobrUFPzI/VYDqD5AfU_I/AAAAAAAAOBI/pMLkihs4ayM/s1600/super%2Bduper%2Bsnickerdoodles%2B3%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-UhpobrUFPzI/VYDqD5AfU_I/AAAAAAAAOBI/pMLkihs4ayM/s400/super%2Bduper%2Bsnickerdoodles%2B3%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div><div class="MsoNoSpacing">Back to the cookies: it isn’t like I was particularly enamored of these cookies and had to document every crumb and speck of cinnamon sugar. More like I wanted to make sure I could capture the thickness of the cookies to do them justice and because the light wasn’t cooperating with me so I kept taking picture after picture. I think I finally managed a few that captured them correctly.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zLVu0d6fcK8/VYDqWt3biBI/AAAAAAAAOBg/ApwETh7TRtY/s1600/super%2Bduper%2Bsnickerdoodles%2B4%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-zLVu0d6fcK8/VYDqWt3biBI/AAAAAAAAOBg/ApwETh7TRtY/s400/super%2Bduper%2Bsnickerdoodles%2B4%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-lDwEDI46Sis/VYDqWtWkmUI/AAAAAAAAOBk/bTp0aRaO_Kg/s1600/super%2Bduper%2Bsnickerdoodles%2B5%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-lDwEDI46Sis/VYDqWtWkmUI/AAAAAAAAOBk/bTp0aRaO_Kg/s400/super%2Bduper%2Bsnickerdoodles%2B5%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div><div class="MsoNoSpacing">These turned out pretty well and they stayed obligingly thick without spreading too much. As usual, employ all the usual tricks: freeze or chill the dough thoroughly before baking, make golf-ball sized cookie dough balls, bake on the convection setting of your oven if it has it, and don’t overbake.&nbsp; If the cookies puff up in the middle, that’s fine but you should be looking to take them out shortly after the puffy stage. You want them to sink in the middle after you take them out and as they cool.&nbsp;<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ym2WXk3lKeY/VYDqXa5Ua_I/AAAAAAAAOBw/czSHZhMLRiI/s1600/super%2Bduper%2Bsnickerdoodles%2B6%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-ym2WXk3lKeY/VYDqXa5Ua_I/AAAAAAAAOBw/czSHZhMLRiI/s400/super%2Bduper%2Bsnickerdoodles%2B6%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div><div class="MsoNoSpacing">These didn’t topple <a href="http://pastrychefbaking.blogspot.com/2013/09/soft-thick-snickerdoodles.html" target="_blank">my favorite recipe</a> for Snickerdoodles but they’re still a good one to try.&nbsp;<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-sgmuvcocMPE/VYDqd3wPORI/AAAAAAAAOB4/z8nRx35R3AA/s1600/super%2Bduper%2Bsnickerdoodles%2B7%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-sgmuvcocMPE/VYDqd3wPORI/AAAAAAAAOB4/z8nRx35R3AA/s400/super%2Bduper%2Bsnickerdoodles%2B7%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div>½ cup (1 stick) unsalted butter<br /><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing">¾ cup granulated sugar <o:p></o:p></div><div class="MsoNoSpacing">1 large egg<o:p></o:p></div><div class="MsoNoSpacing">1 tablespoon milk<o:p></o:p></div><div class="MsoNoSpacing">½ teaspoon vanilla extract<o:p></o:p></div><div class="MsoNoSpacing">1 ½ cups all-purpose flour<o:p></o:p></div><div class="MsoNoSpacing">½ teaspoon cream of tartar<o:p></o:p></div><div class="MsoNoSpacing">¼ teaspoon baking soda<o:p></o:p></div><div class="MsoNoSpacing">¼ teaspoon salt<o:p></o:p></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">1 tablespoon cinnamon<o:p></o:p></div><div class="MsoNoSpacing">2 tablespoons granulated sugar</div><div class="MsoNoSpacing"></div><ol><li>In a mixing bowl, cream butter and ¾ cup granulated sugar until smooth. Add egg, milk and vanilla extract until just combined.</li><li>In a separate bowl, combine flour, cream of tartar, baking soda and salt. Add to the creamed mixture.</li><li>Portion into golf-ball-size dough balls and chill or freeze until firm.</li><li>Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Remove cookie dough balls to thaw slightly while oven is preheating.</li><li>Combine cinnamon and 2 tablespoons granulated sugar in a small bowl. Roll dough balls into mixture and space evenly on cookie sheets.</li><li>Bake until edges of the cookies are golden brown and middles no longer look raw, about 10-12 minutes. Do not overbake. Let cool for 2-3 minutes then transfer to wire rack to cool completely.</li></ol><o:p></o:p><br /><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><o:p></o:p></div><br /><div class="MsoNoSpacing"><o:p></o:p></div>http://pastrychefbaking.blogspot.com/2015/07/super-duper-snickerdoodles.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-7689645832108508490Fri, 17 Jul 2015 13:52:00 +00002015-07-17T06:52:56.829-07:00Restaurant Review: C&O Cucina<a href="http://www.cocucina.com/" target="_blank">C&amp;O Cucina</a> - lunch on June 13, 2015<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Wy1hLi_FXXo/VYXYvv9lkvI/AAAAAAAAOF0/h4Fd8We6Up8/s1600/C%2526O%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Wy1hLi_FXXo/VYXYvv9lkvI/AAAAAAAAOF0/h4Fd8We6Up8/s400/C%2526O%2B1.JPG" width="400" /></a></div><div class="MsoNoSpacing">My niece graduated from college last month and we held her graduation lunch celebration at C&amp;O Cucina, an Italian restaurant she and her friends had discovered when they were scoping out restaurants in the area. On yelp, C&amp;O is rated 4 stars and almost all of the reviews rave about their garlic knot rolls. So does C&amp;O because said rolls are prominently advertised via a banner at the front of the restaurant.<o:p></o:p></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-KdzSsgzw1xk/VYXYv19Sz1I/AAAAAAAAOFw/2U3nSM7rjbA/s1600/C%2526O%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-KdzSsgzw1xk/VYXYv19Sz1I/AAAAAAAAOFw/2U3nSM7rjbA/s400/C%2526O%2B2.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Garlic Knot Rolls</td></tr></tbody></table><div class="MsoNoSpacing">The restaurant itself, aside from the banner, doesn’t exactly scream “we’re a restaurant!” and it’s set on a busy street with no obvious street parking. There is a small lot for valet service next to the restaurant but it’s easy to miss if you’re driving by it too quickly *cough*. Still, if you do happen to turn in time, valet parking is only $5.50.<o:p></o:p></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-lP4nZuRxm38/VYXYxA9Ea-I/AAAAAAAAOGI/dFET7vbPXmg/s1600/C%2526O%2B3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-lP4nZuRxm38/VYXYxA9Ea-I/AAAAAAAAOGI/dFET7vbPXmg/s400/C%2526O%2B3.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Antipasti</td></tr></tbody></table><div class="MsoNoSpacing">When we first walked in, a waiter was walking by with a huge platter piled high with fresh, warm, buttery garlic knot rolls. I almost followed him without bothering to check in and find our table but realized in time that that might be both tacky and gauche. But don’t think I didn’t consider it.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-g0zC9mubsS0/VYXYy_emiQI/AAAAAAAAOGY/FSAx0fFOF9o/s1600/C%2526O%2B4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-g0zC9mubsS0/VYXYy_emiQI/AAAAAAAAOGY/FSAx0fFOF9o/s400/C%2526O%2B4.JPG" width="400" /></a></div><div class="MsoNoSpacing">OMG, one bite and I understood why yelp mentioned these so prominently. They’re <i><b>delicious</b></i>. And that’s an understatement. Warm, soft but slightly crisp on the outside, perfect chewy bread texture, just the right amount of garlic. Bread lover’s paradise. Delicious, I tell you. I made myself stop after consuming two but I’m not sure that was a good move since I don’t live in the area and when am I going to be able to have these again? My niece advised that you’re not supposed to even consider stopping until you’ve had at least 3. She’s smart; she just graduated with honors from college. I should’ve listened to her.<o:p></o:p></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-nQCW8z1LMb0/VYXYytJJLxI/AAAAAAAAOGQ/Q_QmIAWmejs/s1600/C%2526O%2B5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-nQCW8z1LMb0/VYXYytJJLxI/AAAAAAAAOGQ/Q_QmIAWmejs/s400/C%2526O%2B5.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Shrimp Ravioli</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6WiZpJsVtDU/VYXYzq2M0YI/AAAAAAAAOGc/lH67NlNMueo/s1600/C%2526O%2B6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-6WiZpJsVtDU/VYXYzq2M0YI/AAAAAAAAOGc/lH67NlNMueo/s400/C%2526O%2B6.JPG" width="400" /></a></div>I feel like I can just stop the review there and let the pictures speak for themselves. I didn’t know what everyone else ordered (there were 13 of us) but I snapped pics of most of them. I do know everyone raved about the antipasti platters we ordered as appetizers. I ended up getting the Gnocchi Bolognese. I normally don’t order gnocchi dishes because they can be pretty heavy and most gnocchi entrees are pure carbs. But this came in a Bolognese sauce that was pretty meaty so I felt like I got some protein in. The gnocchi was fine but it was really the Bolognese sauce that made the dish. Also pretty freaking delicious.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-lzceKs7PShk/VYXY1DMJs6I/AAAAAAAAOGo/z4OsyolXUjg/s1600/C%2526O%2B7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-lzceKs7PShk/VYXY1DMJs6I/AAAAAAAAOGo/z4OsyolXUjg/s400/C%2526O%2B7.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Gnocchi Bolognese</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-DAanSB1x64U/VYXY2c48-QI/AAAAAAAAOG4/4kXKE8NY73s/s1600/C%2526O%2B8.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-DAanSB1x64U/VYXY2c48-QI/AAAAAAAAOG4/4kXKE8NY73s/s400/C%2526O%2B8.JPG" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lasagna</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div>Afterward, a few of us, including me (of course) ordered dessert. All of us got the molten chocolate cake with ice cream. If you’ve read a sample of my previous restaurant reviews, you’ll see the pattern emerge that this is the dessert I get most often. You’d think I’d go for a bit more variety but whenever I’m confronted with a new dessert menu, it’s honestly the most appealing choice on there 9 times out of 10. Although it is a pretty standard dessert and comes with the ubiquitous sprig of mint that I promptly take off as soon as I’ve taken the picture for posterity.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3JJ5tqCaAK8/VYXY2duzOlI/AAAAAAAAOG0/ox5E4vaIIDM/s1600/C%2526O%2B9.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-3JJ5tqCaAK8/VYXY2duzOlI/AAAAAAAAOG0/ox5E4vaIIDM/s400/C%2526O%2B9.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Seafood Salad</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-fe0AUfBqf98/VYXYvHARtiI/AAAAAAAAOFo/ZwQ1GvJWcwM/s1600/C%2526O%2B10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-fe0AUfBqf98/VYXYvHARtiI/AAAAAAAAOFo/ZwQ1GvJWcwM/s400/C%2526O%2B10.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lamb Osso Bucco</td></tr></tbody></table><div class="MsoNoSpacing">The dessert was good because it was served warm, the middle was appropriately molten and it came topped with ice cream. I tried, unsuccessfully, to put aside my dessert snobbery of thinking “I could make this” and just stayed in the moment, savoring my warm molten chocolate cake with vanilla ice cream. I mean, yeah, I really could make and have made this but that didn’t detract from my enjoyment of it. Or from thinking about those warm, buttery garlic rolls. Props to C&amp;O Cucina for the perfect place for a graduation lunch with great food and great service.<o:p></o:p></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-FRfekv1ulY8/VYXYvoI_k2I/AAAAAAAAOF4/Eibyezd4fzs/s1600/C%2526O%2B11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-FRfekv1ulY8/VYXYvoI_k2I/AAAAAAAAOF4/Eibyezd4fzs/s400/C%2526O%2B11.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chocolate Lava Cake</td></tr></tbody></table>http://pastrychefbaking.blogspot.com/2015/07/restaurant-review-c-cucina.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-5501222943429629279Tue, 14 Jul 2015 12:31:00 +00002015-07-14T05:31:20.771-07:00Parmesan Garlic Noodles with Shrimp<a href="http://www.happilyunprocessed.com/2015/03/27/parmesan-garlic-noodles/" target="_blank">Parmesan Garlic Noodles with Shrimp</a> - made June 27, 2015, recipe adapted from <a href="http://www.happilyunprocessed.com/" target="_blank">Happily Unprocessed</a><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4pVyuIXFSk0/VZALz5F718I/AAAAAAAAOOQ/8WqJxb_qrro/s1600/parmesan%2Bgarlic%2Bnoodles%2B1%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-4pVyuIXFSk0/VZALz5F718I/AAAAAAAAOOQ/8WqJxb_qrro/s400/parmesan%2Bgarlic%2Bnoodles%2B1%2B-%2Bblog.JPG" width="400" /></a></div><div class="MsoNoSpacing">I recently hit my 1-year anniversary at work and because we’re fed breakfast, lunch and dinner (and yes, I’m pretty much at work the entire time those meals are served so it’s really nice to be able to get good food without having to take the time to plan, grocery shop and actually cook), I’ve very rarely cooked in the past 12 months. I’ve done it a couple of times for church potlucks but in terms of actually feeding myself, those incidences are rare.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-iiTLQgxbQWU/VZALzuXFTUI/AAAAAAAAOOM/Cuq3vW7qOpU/s1600/parmesan%2Bgarlic%2Bnoodles%2B2%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-iiTLQgxbQWU/VZALzuXFTUI/AAAAAAAAOOM/Cuq3vW7qOpU/s400/parmesan%2Bgarlic%2Bnoodles%2B2%2B-%2Bblog.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GZjO9m2N0-k/VZALzuco1wI/AAAAAAAAOOU/ks1SPfF_tSw/s1600/parmesan%2Bgarlic%2Bnoodles%2B3%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-GZjO9m2N0-k/VZALzuco1wI/AAAAAAAAOOU/ks1SPfF_tSw/s400/parmesan%2Bgarlic%2Bnoodles%2B3%2B-%2Bblog.JPG" width="400" /></a></div><div class="MsoNoSpacing">And when I do cook, a simple, easy-to-make recipe is critical. Bonus if it tastes good and I don’t give myself food poisoning. Clearly, I have a low bar. I’m happy to say this is one such recipe that meets my criteria. Double bonus that it freezes well so I just made a batch, ate a serving and portioned out the rest for future meals, housed in my freezer for the upcoming weekends.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-xqUemwnTiCI/VZAMEQY_-qI/AAAAAAAAOOk/K7mbiq6wYEk/s1600/parmesan%2Bgarlic%2Bnoodles%2B4%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-xqUemwnTiCI/VZAMEQY_-qI/AAAAAAAAOOk/K7mbiq6wYEk/s400/parmesan%2Bgarlic%2Bnoodles%2B4%2B-%2Bblog.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-yRmx2BiPs1U/VZAMGPlNiMI/AAAAAAAAOOs/GXWVKXoZyh4/s1600/parmesan%2Bgarlic%2Bnoodles%2B5%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-yRmx2BiPs1U/VZAMGPlNiMI/AAAAAAAAOOs/GXWVKXoZyh4/s400/parmesan%2Bgarlic%2Bnoodles%2B5%2B-%2Bblog.JPG" width="400" /></a></div><div class="MsoNoSpacing">This was really easy to make and the ingredients were simple to pick up, meaning I knew what they all were and could get them without any difficulty. I think the longest part of the recipe was just peeling the garlic and mincing it so it wasn’t hard at all nor did it take up much time. The sauce wasn’t too cheesy or overpowering with the garlic. Instead, it was a nice “light” flavor. I added some shrimp for a bit of protein and voila, easy dinner. That’s my kind of meal.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mIp8riJeQg8/VZAMJtKdITI/AAAAAAAAOO0/hJG80SISk-w/s1600/parmesan%2Bgarlic%2Bnoodles%2B6%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-mIp8riJeQg8/VZAMJtKdITI/AAAAAAAAOO0/hJG80SISk-w/s400/parmesan%2Bgarlic%2Bnoodles%2B6%2B-%2Bblog.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BAuA5i7kfuA/VZAMOWsrXgI/AAAAAAAAOO8/LLbo4OWLFjA/s1600/parmesan%2Bgarlic%2Bnoodles%2B7%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-BAuA5i7kfuA/VZAMOWsrXgI/AAAAAAAAOO8/LLbo4OWLFjA/s400/parmesan%2Bgarlic%2Bnoodles%2B7%2B-%2Bblog.JPG" width="400" /></a></div>3 teaspoons olive oil<br />3 tablespoons butter<br />5-6 cloves fresh garlic, minced<br />1/2 teaspoon salt<br />1/4 teaspoon pepper<br />3 cups chicken stock<br />1/2 box angel hair pasta<br />1 cup freshly grated Parmesan cheese<br />3/4 cup whole milk<br />1 cup shrimp, cooked<br />1-2 tablespoons fresh parsley, chopped fine (I used basil and it worked just fine)<br /><ol><li>In a large saucepan, heat the olive oil and butter over medium heat. Add the garlic and stir for 1 minute. Season with salt and pepper.</li><li>Add the chicken stock</li><li><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Turn the heat up to high and let it come to a boil.</span></li><li><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Add the pasta and cook according to directions.</span></li><li><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Take the saucepan off the heat and add the parmesan cheese and stir until completely melted.</span></li><li><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Add the milk, shrimp and parsley (or basil).</span></li><li><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Serve immediately</span></li></ol>http://pastrychefbaking.blogspot.com/2015/07/parmesan-garlic-noodles-with-shrimp.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-3028712110351268725Sat, 11 Jul 2015 14:18:00 +00002015-07-11T07:18:01.167-07:00Frosted Chocolate Cake<a href="http://delightfulemade.com/2013/08/28/grandmas-best-chocolate-cake/?cb=08489138153381646" target="_blank">Frosted Chocolate Cake</a> - made June 12, 2015 from <a href="http://delightfulemade.com/" target="_blank">Delightful E Made</a><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-esWYfKUV8Mc/VYDsmRnM3NI/AAAAAAAAOCU/mNX_SSKTgzA/s1600/frosted%2Bchocolate%2Bcake%2B1%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-esWYfKUV8Mc/VYDsmRnM3NI/AAAAAAAAOCU/mNX_SSKTgzA/s400/frosted%2Bchocolate%2Bcake%2B1%2B-%2Bblog.JPG" width="400" /></a></div><div class="MsoNoSpacing">Loved the cake, thought the frosting was too sweet. That would sum up this recipe for me so I’m not sure what else to say about it.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-cgLQ-qjoUbA/VYDsj9rtwSI/AAAAAAAAOCE/Ym0_nc-ePDw/s1600/frosted%2Bchocolate%2Bcake%2B2%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-cgLQ-qjoUbA/VYDsj9rtwSI/AAAAAAAAOCE/Ym0_nc-ePDw/s400/frosted%2Bchocolate%2Bcake%2B2%2B-%2Bblog.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-pAGszQmZIFE/VYDslh80IAI/AAAAAAAAOCM/duaM0UH544g/s1600/frosted%2Bchocolate%2Bcake%2B3%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-pAGszQmZIFE/VYDslh80IAI/AAAAAAAAOCM/duaM0UH544g/s400/frosted%2Bchocolate%2Bcake%2B3%2B-%2Bblog.JPG" width="400" /></a></div><div class="MsoNoSpacing">In essence, it’s another version of Texas Fudge Cake. I think I’ve got chocolate cakes down to an art form as long as I can make it in a 9 x 13 pan and not worry about layers, stacking them or frosting them. This was a really good chocolate cake – great flavor and cakey texture that’s just right. Bake only until a toothpick inserted near the center comes out with moist crumbs so you get that moist, fluffy texture.&nbsp;<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-s2Daa9QKgJI/VYDswwzDY6I/AAAAAAAAOCc/RLYP1eUPB5Y/s1600/frosted%2Bchocolate%2Bcake%2B4%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-s2Daa9QKgJI/VYDswwzDY6I/AAAAAAAAOCc/RLYP1eUPB5Y/s400/frosted%2Bchocolate%2Bcake%2B4%2B-%2Bblog.JPG" width="400" /></a></div><div class="MsoNoSpacing">Some might like the sweetness of the frosting so I’ve included it as is below. If you’re like me and are not a frosting person, try substituting some of the sugar for unsweetened cocoa powder and thin with a little milk if it’s too stiff. The cocoa powder will give it more chocolate punch and temper some of the sweetness.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XuuAU1xygyA/VYDsyebyeEI/AAAAAAAAOCk/niXgIAHf-6w/s1600/frosted%2Bchocolate%2Bcake%2B5%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-XuuAU1xygyA/VYDsyebyeEI/AAAAAAAAOCk/niXgIAHf-6w/s400/frosted%2Bchocolate%2Bcake%2B5%2B-%2Bblog.JPG" width="400" /></a></div><span style="font-family: inherit; line-height: inherit;">2 cups sugar</span><br /><div style="margin: 0px 0px 10px; max-width: 100%; padding: 0px;"><span style="font-family: inherit;"><span style="line-height: inherit;">2 cups flour</span></span><br /><span style="font-family: inherit;"><span style="line-height: inherit;">½ teaspoon salt</span></span><br /><span style="font-family: inherit;"><span style="line-height: inherit;">½ cup butter (1 stick)</span></span><br /><span style="font-family: inherit;"><span style="line-height: inherit;">½ cup vegetable oil</span></span><br /><span style="font-family: inherit;"><span style="line-height: inherit;">¼ cup cocoa</span></span><br /><span style="font-family: inherit;"><span style="line-height: inherit;">1 cup water</span></span><br /><span style="font-family: inherit;"><span style="line-height: inherit;">½ cup buttermilk</span></span><br /><span style="font-family: inherit;"><span style="line-height: inherit;">1 teaspoon baking soda</span></span><br /><span style="font-family: inherit;"><span style="line-height: inherit;">2 eggs</span></span><br /><span style="font-family: inherit;"><span style="line-height: inherit;">1 teaspoon vanilla</span></span></div><div style="margin: 0px 0px 10px; max-width: 100%; padding: 0px;"><span style="font-family: inherit;"><span style="line-height: inherit;"><span style="color: blue;"><b>Frosting</b></span></span></span><br /><span style="font-family: inherit; line-height: inherit;">¼ cup milk</span><br /><span style="font-family: inherit; line-height: inherit;">1 cup sugar</span><br /><span style="font-family: inherit; line-height: inherit;">¼ cup butter (1/2 stick)</span><br /><span style="font-family: inherit; line-height: inherit;">½ cup chocolate chips</span><br /><span style="font-family: inherit; line-height: inherit;">1 cup mini marshmallows (or 10 large marshmallows)</span></div><div style="margin: 0px 0px 10px; max-width: 100%; padding: 0px;"></div><ol><li><span style="font-family: inherit; line-height: inherit;">Preheat oven to 350 degrees. Line a 9 x 13 pan with aluminum foil and lightly spray with nonstick cooking spray.</span></li><li><span style="font-family: inherit; line-height: inherit;">In mixing bowl, whisk flour, sugar and salt together. Set aside.&nbsp;</span></li><li><span style="font-family: inherit; line-height: inherit;">In saucepan, add butter, oil, cocoa, and water and on medium heat, bring to a boil. Pour hot liquid over dry ingredients and stir until combined.&nbsp;</span></li><li><span style="font-family: inherit; line-height: inherit;">Dissolve baking soda in buttermilk, and add to mixture. Whisk in eggs and vanilla. Pour batter into pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool.</span></li><li><span style="font-family: inherit; line-height: inherit;">For frosting: In medium saucepan, heat milk, sugar, and butter stirring often. Promptly remove from heat after mixture comes to a boil. Add in chocolate chips and marshmallows, and beat until both are melted and smooth. Let cool for about 1-2 minutes, while stirring often. Pour frosting over cake, and let set.&nbsp;</span></li></ol>http://pastrychefbaking.blogspot.com/2015/07/frosted-chocolate-cake.htmlnoreply@blogger.com (Pastry Chef Baking)1tag:blogger.com,1999:blog-760980569631717342.post-948484286436944100Thu, 09 Jul 2015 13:47:00 +00002015-07-09T06:47:51.713-07:00Pop Up Shop: Annie the Baker Cookies<a href="http://www.anniethebaker.com/" target="_blank">Annie the Baker Cookies</a> - pop up shop on July 2, 2015<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FMepp4fB544/VZg3JmnuGZI/AAAAAAAAOT8/ANlXSjgQaM8/s1600/annie%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-FMepp4fB544/VZg3JmnuGZI/AAAAAAAAOT8/ANlXSjgQaM8/s400/annie%2B1.jpg" width="300" /></a></div><div class="MsoNoSpacing">I’ve written before about my culinary school classmate, Annie, who, after we graduated from the Culinary Institute of America in St Helena, went on to become the executive pastry chef at Mustard’s Grill then eventually opened her own business: Annie the Baker Cookies. She sells online and at local farmers’ markets in Napa Valley as well as supplies local businesses with her cookies.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-tdA23gsIWtw/VZg2-XZrYwI/AAAAAAAAOSo/SsnOQaXAdeU/s1600/annie%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-tdA23gsIWtw/VZg2-XZrYwI/AAAAAAAAOSo/SsnOQaXAdeU/s400/annie%2B2.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_EUzcsvnVtU/VZg3Cxbs6aI/AAAAAAAAOTM/2ln5pMISjA8/s1600/annie%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-_EUzcsvnVtU/VZg3Cxbs6aI/AAAAAAAAOTM/2ln5pMISjA8/s400/annie%2B3.jpg" width="400" /></a></div><div class="MsoNoSpacing">I’m happy to say I was able to get her into our pop up shop at work as well. I love our pop up shop for exactly this opportunity it provides to small businesses to have a different avenue with which to sell their wares and get additional exposure. Annie went through the normal pop up shop vendor vetting process and set up shop the day before our 4<sup>th</sup>of July holiday. I have to admit I was a little bit concerned about the timing as I didn’t know if a lot of people would be taking off early for the holiday and whether there would be enough people on campus. Annie bounced numbers off me on how many cookies she should bring – 400 or 500? She normally sells 300-350 cookies during a typical morning at the Napa Valley Farmers Market. I thought it was better to err on the side of caution, meaning it was better to have leftovers than to run short. Plus, let’s be honest, I’m a fan of Annie’s cookies so I would have been more than happy to buy up the leftovers. Because I’m a good friend like that….<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Ynwwwag262Q/VZg3DpDXmcI/AAAAAAAAOTY/CZp1fmiVEEc/s1600/annie%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Ynwwwag262Q/VZg3DpDXmcI/AAAAAAAAOTY/CZp1fmiVEEc/s400/annie%2B4.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cc3Gxuq_yNo/VZg3ESgitvI/AAAAAAAAOTU/tigzH0niZfQ/s1600/annie%2B5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-cc3Gxuq_yNo/VZg3ESgitvI/AAAAAAAAOTU/tigzH0niZfQ/s400/annie%2B5.jpg" width="400" /></a></div><div class="MsoNoSpacing">It was the super busy period for my group but I managed to pop out early when Annie’s pop up shop was supposed to initially open at 11 so I could lend moral support and buy cookies for my hardworking team. They were just finishing the set up so I was her first customer and promptly bought an assortment of a dozen cookies. I had the double intent of sharing the goodness with my coworkers but also creating some buzz internally so if people liked her cookies, they could go to the pop up shop and buy some as well. I had also arranged for my friend K to come visit me for a late lunch that day as she’s met Annie and tried her cookies before so K could also provide some cookie business and moral support.&nbsp;<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-djYd7pgSnQs/VZg3GbcMxUI/AAAAAAAAOTw/xk0f0KMY0uQ/s1600/annie%2B6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-djYd7pgSnQs/VZg3GbcMxUI/AAAAAAAAOTw/xk0f0KMY0uQ/s400/annie%2B6.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wltqvOgulkY/VZg3GhH9drI/AAAAAAAAOTg/cr3otEHMUa4/s1600/annie%2B7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-wltqvOgulkY/VZg3GhH9drI/AAAAAAAAOTg/cr3otEHMUa4/s400/annie%2B7.jpg" width="400" /></a></div><div class="MsoNoSpacing">It turns out all of my precautions and concerns were for naught. When K arrived around 1, Annie had been open for close to 2 hours. Pop up shop hours are 11-3:30. We stopped by to say hello and her cookie jars were about half full with most of the cookies and I knew she had backup containers to refill the jars so I figured we were fine despite the people now clustered around the pop up shop buying cookies. I was thrilled and relieved Annie was getting business and her pop up shop appeared to be a success.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-tlT_uQvtqLs/VZg3HqWKvXI/AAAAAAAAOTo/yFa5YCneRvI/s1600/annie%2B8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-tlT_uQvtqLs/VZg3HqWKvXI/AAAAAAAAOTo/yFa5YCneRvI/s400/annie%2B8.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3iDUKTh2dhs/VZg3Iv2UrGI/AAAAAAAAOT4/7gbBB4zorDE/s1600/annie%2B9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-3iDUKTh2dhs/VZg3Iv2UrGI/AAAAAAAAOT4/7gbBB4zorDE/s400/annie%2B9.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_67rnIHcraM/VZg25E-CBdI/AAAAAAAAOR4/H_H-g7fxC9Q/s1600/annie%2B10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-_67rnIHcraM/VZg25E-CBdI/AAAAAAAAOR4/H_H-g7fxC9Q/s400/annie%2B10.jpg" width="400" /></a></div><div class="MsoNoSpacing">Ha, turned out that was an understatement. When K and I returned after getting salads, we were greeted with only 2 cookie jars left that had any cookies. Everything else was sold out and it wasn’t even 2 o’clock yet. While we were standing there getting an update from Annie on how things went, more people kept coming by and buying up the last of her cookies. By the time we left (and we didn’t stay that long), she was down to a handful of cookies.Not surprising if you like great cookies and have tried Annie’s. She told me she had brought 425 cookies. She was sold out by 2:15 and had to close up shop early when she ran out of cookies to sell. K wasn’t even able to get her favorite (and mine) of the Milk Chocolate Toffee Cookies as Annie had run out. Good thing I had bought the dozen earlier that morning as that was all I was able to get as well. No, I didn’t eat all 12 since I shared but I ate the Milk Chocolate Toffee before K had even arrived because – you know – cookie.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zH7o5zJCMKc/VZg25CeJW4I/AAAAAAAAOR8/_bHccSuFIPA/s1600/annie%2B11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-zH7o5zJCMKc/VZg25CeJW4I/AAAAAAAAOR8/_bHccSuFIPA/s400/annie%2B11.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FGXm0aqmby0/VZg26HXEzhI/AAAAAAAAOSA/zcyAfb5Drgs/s1600/annie%2B12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-FGXm0aqmby0/VZg26HXEzhI/AAAAAAAAOSA/zcyAfb5Drgs/s400/annie%2B12.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zffIzmeLW4g/VZg264nb2qI/AAAAAAAAOSI/RY1_BuLSq1Y/s1600/annie%2B13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-zffIzmeLW4g/VZg264nb2qI/AAAAAAAAOSI/RY1_BuLSq1Y/s400/annie%2B13.jpg" width="300" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6GwCAvvB8T4/VZg27LIdl1I/AAAAAAAAOSM/FZmeP7lM_u0/s1600/annie%2B14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-6GwCAvvB8T4/VZg27LIdl1I/AAAAAAAAOSM/FZmeP7lM_u0/s400/annie%2B14.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The cookies I bought to share</td></tr></tbody></table><div class="MsoNoSpacing">Annie and I are kindred spirits when it comes to cookies. We both believe they have to be chubby not thin, chewy not cakey and moist not overbaked. She prides herself on erring on the side of cookie dough more than baked cookie. Apparently she’s not alone because I haven’t met a person yet who doesn’t like an Annie the Baker cookie. I’m hoping she’ll be asked back to have another pop up shop and the people who didn’t get to try them the first time will have another shot at it. If you’re not able to see her at the Napa farmers’ market, she does sell her cookies online and you can choose your own assortment. I will always go with the Milk Chocolate Toffee but it’s good to have choices.&nbsp;<o:p></o:p></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-VJpYE2UxdNU/VZg270ZAFcI/AAAAAAAAOSQ/DW0teEEg7bc/s1600/annie%2B15.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-VJpYE2UxdNU/VZg270ZAFcI/AAAAAAAAOSQ/DW0teEEg7bc/s400/annie%2B15.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Peanut Butter Extreme</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-MJr7ndRt1lE/VZg28Q3THII/AAAAAAAAOSU/AO0oK7sm6Es/s1600/annie%2B16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-MJr7ndRt1lE/VZg28Q3THII/AAAAAAAAOSU/AO0oK7sm6Es/s400/annie%2B16.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">SugaRainbow</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-cGU0iJZ02ZM/VZg29BOyWXI/AAAAAAAAOSY/bbzNiDtywlA/s1600/annie%2B17.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-cGU0iJZ02ZM/VZg29BOyWXI/AAAAAAAAOSY/bbzNiDtywlA/s400/annie%2B17.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Milk Chocolate Toffee Cookies</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-F3JPlwsx8PU/VZg29kWiAhI/AAAAAAAAOSg/ax_6IAIwIU8/s1600/annie%2B18.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-F3JPlwsx8PU/VZg29kWiAhI/AAAAAAAAOSg/ax_6IAIwIU8/s400/annie%2B18.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Semisweet Chocolate Chip</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-a85L79dnq08/VZg2953vjhI/AAAAAAAAOSk/7HBK4cnsMck/s1600/annie%2B19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-a85L79dnq08/VZg2953vjhI/AAAAAAAAOSk/7HBK4cnsMck/s400/annie%2B19.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tuxedo Cookies</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-rOiMJGuJrtE/VZg2_f-TAlI/AAAAAAAAOSs/XHvqUVVpjIc/s1600/annie%2B20.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-rOiMJGuJrtE/VZg2_f-TAlI/AAAAAAAAOSs/XHvqUVVpjIc/s400/annie%2B20.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Milk Chocolate Toffee Cookie</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-60fXwyPWmZM/VZg2_-0xxYI/AAAAAAAAOSw/3cybttxGrVI/s1600/annie%2B21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-60fXwyPWmZM/VZg2_-0xxYI/AAAAAAAAOSw/3cybttxGrVI/s400/annie%2B21.jpg" width="400" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-kAHJyI58JhM/VZg3A9iYMdI/AAAAAAAAOTE/57l5EA99Z9I/s1600/annie%2B22.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-kAHJyI58JhM/VZg3A9iYMdI/AAAAAAAAOTE/57l5EA99Z9I/s400/annie%2B22.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Annie the Baker, almost sold out</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-x_AUAlulfrI/VZg3BJQNgiI/AAAAAAAAOTA/p3tuhewRRDc/s1600/annie%2B23.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-x_AUAlulfrI/VZg3BJQNgiI/AAAAAAAAOTA/p3tuhewRRDc/s400/annie%2B23.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This cookie got sold while we were standing there</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KvffMUnLVpU/VZg3CCnKBGI/AAAAAAAAOTI/1CgE3CWDq0Y/s1600/annie%2B24.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-KvffMUnLVpU/VZg3CCnKBGI/AAAAAAAAOTI/1CgE3CWDq0Y/s400/annie%2B24.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">SugaRainbow</td></tr></tbody></table><br />http://pastrychefbaking.blogspot.com/2015/07/pop-up-shop-annie-baker-cookies.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-5101410134944619510Tue, 07 Jul 2015 13:15:00 +00002015-07-07T06:15:41.663-07:00Chocolate Chocolate Chip Cookies<span style="color: blue;"><b>Chocolate Chocolate Chip Cookies</b></span> - made dough June 6, 2015 from <a href="http://smile.amazon.com/Soft-Chewy-Cookies-Jill-Cleave-ebook/dp/B000OT8H8O/ref=sr_1_1?ie=UTF8&amp;qid=1433619031&amp;sr=8-1&amp;keywords=big+soft+chewy+cookies&amp;pebp=1433619028707&amp;perid=1J8KRNT6FW47HWKKBE8H" target="_blank">Big, Soft, Chewy Cookies</a> by Jill Van Cleave<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JihL_ibh6GI/VYDuwg6lcGI/AAAAAAAAOC8/3AJqfbzyj1s/s1600/choc%2Bccc%2B1%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-JihL_ibh6GI/VYDuwg6lcGI/AAAAAAAAOC8/3AJqfbzyj1s/s400/choc%2Bccc%2B1%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div><span style="line-height: 107%;"><span style="font-family: inherit;">Second recipe I tried from Soft, Thick, Chewy Cookies and this one fared better than the standard one for Chocolate Chip Cookies. It’s all about adding that second “Chocolate” in the title and in the dough. Chocolate Chocolate Chip Cookies are easy to mix together for the dough. The trick is in the baking. You don’t ever want to overbake cookies (or they’ll be dry) and you don’t especially want to overbake chocolate cookies. Because, you know, what a waste of chocolate.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-pZq0VXqKwwg/VYDuv7fUrVI/AAAAAAAAOCw/_G5_tOxpwKg/s1600/choc%2Bccc%2B2%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-pZq0VXqKwwg/VYDuv7fUrVI/AAAAAAAAOCw/_G5_tOxpwKg/s400/choc%2Bccc%2B2%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RJO-WyJUVBA/VYDuwjhwyEI/AAAAAAAAOC4/DUZoDCKTRM0/s1600/choc%2Bccc%2B3%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-RJO-WyJUVBA/VYDuwjhwyEI/AAAAAAAAOC4/DUZoDCKTRM0/s400/choc%2Bccc%2B3%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div><span style="line-height: 107%;"><span style="font-family: inherit;">But it’s easy to do since you can’t go by the color of the cookies as they’re baking because, yeah, they’re chocolate. “Golden brown” on a chocolate cookie just doesn’t work. I time chocolate cookies but I confess, sometimes I forget how long a batch has already been baking so I default to the appearance test. You want to bake the cookies only just until the middle no longer looks raw and shiny. The cookies will be puffed up but there shouldn’t be too many cracks yet. It’s okay (more than okay) if the middles sink a little after you take the cookies out. If they stay puffy, chances are you’ve overbaked it. It’s okay to underbake chocolate cookies since the chocolate will set as the cookies cool and that’s how you end up with a moist fudgy texture.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-m-9MnGqKL1o/VYDvCLLV_OI/AAAAAAAAODI/P5BfYItVF3I/s1600/choc%2Bccc%2B4%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-m-9MnGqKL1o/VYDvCLLV_OI/AAAAAAAAODI/P5BfYItVF3I/s400/choc%2Bccc%2B4%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-m-tPCIEqm4c/VYDvFH-eFKI/AAAAAAAAODQ/8eCKoOxYNeE/s1600/choc%2Bccc%2B5%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-m-tPCIEqm4c/VYDvFH-eFKI/AAAAAAAAODQ/8eCKoOxYNeE/s400/choc%2Bccc%2B5%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div><span style="line-height: 107%;"><span style="font-family: inherit;">These weren’t super-duper chocolatey (see <a href="http://pastrychefbaking.blogspot.com/2015/06/top-favorite-essence-of-chocolate.html" target="_blank">Essence of Chocolate Squares</a> for my chocolate standard) but were chocolatey enough to earn their moniker. They did live up to the source cookbook title in that they were soft, thick and chewy.</span></span><span style="font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;; font-size: 11.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: &quot;Times New Roman&quot;; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">&nbsp;</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Swqy3JhNvYg/VYDvFP1RVvI/AAAAAAAAODU/-d5WskTMBhI/s1600/choc%2Bccc%2B6%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-Swqy3JhNvYg/VYDvFP1RVvI/AAAAAAAAODU/-d5WskTMBhI/s400/choc%2Bccc%2B6%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-d9MKyhKse3Q/VYDvLCivsTI/AAAAAAAAODg/bs-QCMNMmJ4/s1600/choc%2Bccc%2B7%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-d9MKyhKse3Q/VYDvLCivsTI/AAAAAAAAODg/bs-QCMNMmJ4/s400/choc%2Bccc%2B7%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div>2 ounces unsweetened chocolate, cut into pieces<br /><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing">½ cup (1 stick) unsalted butter<o:p></o:p></div><div class="MsoNoSpacing">1 cup granulated sugar<o:p></o:p></div><div class="MsoNoSpacing">1 large egg<o:p></o:p></div><div class="MsoNoSpacing">¼ cup whole milk<o:p></o:p></div><div class="MsoNoSpacing">1 teaspoon vanilla extract<o:p></o:p></div><div class="MsoNoSpacing">2 cups all-purpose flour<o:p></o:p></div><div class="MsoNoSpacing">1 teaspoon baking powder<o:p></o:p></div><div class="MsoNoSpacing">¼ teaspoon salt<o:p></o:p></div><div class="MsoNoSpacing">1 cup chocolate chips</div><ol><li>Melt chocolate in the top of a double boiler over barely simmering water. Set aside to cool.&nbsp;</li><li>In a mixing bowl, cream butter and sugar until smooth. Add egg, milk and vanilla and blend.&nbsp;</li><li>Add melted chocolate and stir until just combined.&nbsp;</li><li>In a separate bowl, mix flour, baking powder and salt. Add to creamed mixture. Stir in chocolate chips.&nbsp;</li><li>Portion into golf-ball-size dough balls, cover and chill or freeze until firm, several hours or overnight.</li><li>Preheat oven to 350 degrees F. Line baking sheets with parchment paper and space dough balls evenly.&nbsp;</li><li>Bake until middle no longer looks raw, about 12-15 minutes. Let cool on cookie sheets for 2 minutes then transfer to wire rack to cool completely.</li></ol>http://pastrychefbaking.blogspot.com/2015/07/chocolate-chocolate-chip-cookies.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-6340942322161618208Sat, 04 Jul 2015 18:12:00 +00002015-07-04T11:12:38.348-07:00Big Soft M&M Cookies<a href="http://pinchofyum.com/big-soft-mm-cookies" target="_blank">Big Soft M&amp;M Cookies</a> - made dough June 27, 2015 from <a href="http://pinchofyum.com/" target="_blank">Pinch of Yum</a><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Yy6tuxUOumo/VZNs_onTNLI/AAAAAAAAOQo/hYuw6nmhxLs/s1600/big%2Bsoft%2BM%2526M%2Bcookies%2B1%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-Yy6tuxUOumo/VZNs_onTNLI/AAAAAAAAOQo/hYuw6nmhxLs/s400/big%2Bsoft%2BM%2526M%2Bcookies%2B1%2B-%2Bblog.JPG" width="400" /></a></div>I had to use up the rest of the bag of red, white and blue M&amp;Ms, right? No better time than now to try out this recipe for M&amp;M cookies. I almost didn’t choose this recipe to test out because they had no butter in them, just shortening. I am not a fan of shortening. Butter girl here.<br /><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6amWyy5f3Ag/VZNtALTD7cI/AAAAAAAAOQ4/5xhKDpZmBGc/s1600/big%2Bsoft%2BM%2526M%2Bcookies%2B2%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-6amWyy5f3Ag/VZNtALTD7cI/AAAAAAAAOQ4/5xhKDpZmBGc/s400/big%2Bsoft%2BM%2526M%2Bcookies%2B2%2B-%2Bblog.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-f1-Oz5D9CgI/VZNs_wcJ0mI/AAAAAAAAOQ8/AiKNh6OiXc4/s1600/big%2Bsoft%2BM%2526M%2Bcookies%2B3%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-f1-Oz5D9CgI/VZNs_wcJ0mI/AAAAAAAAOQ8/AiKNh6OiXc4/s400/big%2Bsoft%2BM%2526M%2Bcookies%2B3%2B-%2Bblog.JPG" width="400" /></a></div>I recognize the value of shortening in a cookie recipe, don’t get me wrong. It helps the cookies keep their shape better and don’t add the same melting properties of butter. But when it comes to flavoring a cookie, it ain’t butter. And I’m snobby enough not to go with butter-flavored shortening because – shudder – the only thing worse than not having a butter flavor is having a fake butter flavor. Fake butter. Let’s not go there.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TK2d7rtQzYU/VZNtTOpAEWI/AAAAAAAAORE/ML9i7stswsQ/s1600/big%2Bsoft%2BM%2526M%2Bcookies%2B4%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-TK2d7rtQzYU/VZNtTOpAEWI/AAAAAAAAORE/ML9i7stswsQ/s400/big%2Bsoft%2BM%2526M%2Bcookies%2B4%2B-%2Bblog.JPG" width="400" /></a></div></div><div class="MsoNoSpacing"><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KV7Q0-npnKc/VZNtUMOQohI/AAAAAAAAORQ/5xBQM-el1Wo/s1600/big%2Bsoft%2BM%2526M%2Bcookies%2B5%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-KV7Q0-npnKc/VZNtUMOQohI/AAAAAAAAORQ/5xBQM-el1Wo/s400/big%2Bsoft%2BM%2526M%2Bcookies%2B5%2B-%2Bblog.JPG" width="400" /></a></div>Those prejudices aside, this turned out better than I expected. Loved the thickness and texture. Wasn’t as enamored of the flavor of course but still, it was fairly decent. The M&amp;Ms add the chocolate component and the candy shell gives it a bit of crunch without having to add nuts (nuts in most cookies = all kinds of wrong). Plus they’re seasonally correct and they look cute.<br /><o:p></o:p></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qv2lW9qO3Io/VZNtUHOpomI/AAAAAAAAORU/lq0scWrQm6w/s1600/big%2Bsoft%2BM%2526M%2Bcookies%2B6%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-qv2lW9qO3Io/VZNtUHOpomI/AAAAAAAAORU/lq0scWrQm6w/s400/big%2Bsoft%2BM%2526M%2Bcookies%2B6%2B-%2Bblog.JPG" width="400" /></a></div><div style="text-align: center;">Happy Birthday, America.</div></div><div class="MsoNoSpacing"><o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BguvRpiHvw4/VZNtaYIWDZI/AAAAAAAAORc/lJsKIqQMfYc/s1600/big%2Bsoft%2BM%2526M%2Bcookies%2B7-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-BguvRpiHvw4/VZNtaYIWDZI/AAAAAAAAORc/lJsKIqQMfYc/s400/big%2Bsoft%2BM%2526M%2Bcookies%2B7-%2Bblog.JPG" width="400" /></a></div>1 cup packed brown sugar<br />½ cup granulated sugar<br />1 cup shortening<br />2 eggs<br />2 teaspoons vanilla<br />2½ cups flour (+ 2-3 tablespoons)<br />1 teaspoon baking soda<br />1 teaspoon salt<br />1½ cups M&amp;M's<br /><ol><li>In a large bowl, mix the brown sugar, white sugar, shortening, eggs, and vanilla with electric mixers on low speed until well mixed.&nbsp;</li><li>Add the 2½ cups flour, baking soda, and salt. Mix until just combined.</li><li>Add the extra tablespoons of flour until the dough feels thick and almost dry to the touch. Stir the M&amp;M's into the dough.&nbsp;</li><li>&nbsp;Roll into large balls and press extra M&amp;M's into the tops. Chill or freeze until thoroughly chilled.</li><li>Preheat oven to 350 degrees. Line baking sheets with parchment paper and space frozen dough balls evenly.&nbsp;</li><li>Bake for 8-10 minutes (they will be slightly underbaked). Remove from cookie sheet after a few minutes and place on cooling rack. Cool completely.</li></ol>http://pastrychefbaking.blogspot.com/2015/07/big-soft-m-cookies.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-5696596538542116126Fri, 03 Jul 2015 13:36:00 +00002015-07-03T06:36:51.767-07:00Pop Up Shop: Chantal Guillon (macarons)<a href="http://www.chantalguillon.com/" target="_blank">Chantal Guillon</a> - June 4, 2015<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-iQcIn6aciQs/VYXeN5rOFnI/AAAAAAAAOIs/I0zPwPEBFNw/s1600/chantal%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-iQcIn6aciQs/VYXeN5rOFnI/AAAAAAAAOIs/I0zPwPEBFNw/s400/chantal%2B1.JPG" width="400" /></a></div><div class="MsoNoSpacing">Next to <a href="http://pastrychefbaking.blogspot.com/2013/08/bakery-review-cream-home-of-ice-cream.html" target="_blank">Cream</a> in Palo Alto is a French macaron shop. I normally wouldn’t pay it any attention since I’m not a fan of macarons but my friend Lisa raved about them and said they were really good. I always intended to go by there “someday” and check it out but parking is a pain in that part of Palo Alto and I never really made the effort to go.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_14heuRwJkw/VYXeRESTtmI/AAAAAAAAOJU/_FZyYnMk0e0/s1600/chantal%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-_14heuRwJkw/VYXeRESTtmI/AAAAAAAAOJU/_FZyYnMk0e0/s400/chantal%2B2.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_AYNKdSdDMM/VYXeSKec6UI/AAAAAAAAOJg/hw8p4BVBalw/s1600/chantal%2B3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-_AYNKdSdDMM/VYXeSKec6UI/AAAAAAAAOJg/hw8p4BVBalw/s400/chantal%2B3.JPG" width="400" /></a></div><div class="MsoNoSpacing">But the pop up shop at work is fantastic because the shops come to us. All I have to do is step outside my office building, walk some yards and there I am. Since such little effort is required on my part, I had to at least try a couple even though I still have such a prejudice against macarons. Just about all of the ones I tried have been too sweet for me and that includes the height of macaron uppity-ness, meaning Laduree of Paris.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JLcC5w2qIgg/VYXeTFnSezI/AAAAAAAAOJo/aX8mhZUcohU/s1600/chantal%2B4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-JLcC5w2qIgg/VYXeTFnSezI/AAAAAAAAOJo/aX8mhZUcohU/s400/chantal%2B4.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tKz8RmXs3Qc/VYXeTzcUXxI/AAAAAAAAOJw/E0EpL1N-E9k/s1600/chantal%2B5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-tKz8RmXs3Qc/VYXeTzcUXxI/AAAAAAAAOJw/E0EpL1N-E9k/s400/chantal%2B5.jpg" width="400" /></a></div><div class="MsoNoSpacing">When it comes to my prejudice of the hapless (and to me, over-hyped) macaron, I am clearly in the minority. The Chantal Guillon pop up shop turned out to be quite popular and one of the most well-patronized pop up shops I’ve seen. Even though I went fairly early, there was already a line, one which had grown longer by the time I made my purchases and left. Good for them.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0Id789WFmc0/VYXeVy6BycI/AAAAAAAAOJ8/JpxwkPXMouU/s1600/chantal%2B6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-0Id789WFmc0/VYXeVy6BycI/AAAAAAAAOJ8/JpxwkPXMouU/s400/chantal%2B6.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-c5Mu4c-kWR0/VYXeV-OQ8HI/AAAAAAAAOJ4/u81FCMX_GUk/s1600/chantal%2B7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-c5Mu4c-kWR0/VYXeV-OQ8HI/AAAAAAAAOJ4/u81FCMX_GUk/s400/chantal%2B7.JPG" width="400" /></a></div><div class="MsoNoSpacing">I decided on two macarons – the red velvet and the salted caramel. They had a bunch of other flavors but those were the only two I wanted to try. I liked the macaron cookie part of the red velvet macaron; the outer layer was crisp with just the right amount of chewiness. The flavor was good too. But alas, the filling was too sweet for me.&nbsp;<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8Yny3qLhQj8/VYXeWrEcuNI/AAAAAAAAOKI/epvp26f2QUk/s1600/chantal%2B8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-8Yny3qLhQj8/VYXeWrEcuNI/AAAAAAAAOKI/epvp26f2QUk/s400/chantal%2B8.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QbQeoaO427Y/VYXeXWB9nXI/AAAAAAAAOKQ/s60QyDWN1t4/s1600/chantal%2B9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-QbQeoaO427Y/VYXeXWB9nXI/AAAAAAAAOKQ/s60QyDWN1t4/s400/chantal%2B9.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vJNMxCOCtTc/VYXeNx2X6mI/AAAAAAAAOIo/90SXeKCs07g/s1600/chantal%2B10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-vJNMxCOCtTc/VYXeNx2X6mI/AAAAAAAAOIo/90SXeKCs07g/s400/chantal%2B10.jpg" width="400" /></a></div><div class="MsoNoSpacing">With the salted caramel, I had the opposite evaluation. I loved the salted caramel filling but the cookie part was too sweet and didn’t have the crispiness of the red velvet cookies. In essence, my perfect macaron would have been the red velvet macaron with salted caramel filling.&nbsp;<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nD0vQIyPeMA/VYXeNXTaK2I/AAAAAAAAOIg/mj9rW-TR2DA/s1600/chantal%2B11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-nD0vQIyPeMA/VYXeNXTaK2I/AAAAAAAAOIg/mj9rW-TR2DA/s400/chantal%2B11.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-PV_hCCZhjpU/VYXeOUXdZ0I/AAAAAAAAOIw/txhtsgAyZDs/s1600/chantal%2B12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-PV_hCCZhjpU/VYXeOUXdZ0I/AAAAAAAAOIw/txhtsgAyZDs/s400/chantal%2B12.JPG" width="400" /></a></div><div class="MsoNoSpacing">I’m glad I tried them and I’m glad the pop up shop did so well but I have to admit, I still don’t get the hype around macarons. However, if you’re going to have one, it’s ideal to have them from someplace good and apparently Chantal Guillon is one of those good places.&nbsp;<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QBKX_mNd2UA/VYXePMD2SCI/AAAAAAAAOJA/V0BWfqqC3Sg/s1600/chantal%2B13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-QBKX_mNd2UA/VYXePMD2SCI/AAAAAAAAOJA/V0BWfqqC3Sg/s400/chantal%2B13.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-wN5udC5xT1U/VYXeQLMzlXI/AAAAAAAAOJI/wmktkSFco7w/s1600/chantal%2B14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-wN5udC5xT1U/VYXeQLMzlXI/AAAAAAAAOJI/wmktkSFco7w/s400/chantal%2B14.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ktQNmAyLEFM/VYXeQoeXF2I/AAAAAAAAOJQ/N7yKFqqkm0Y/s1600/chantal%2B15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-ktQNmAyLEFM/VYXeQoeXF2I/AAAAAAAAOJQ/N7yKFqqkm0Y/s400/chantal%2B15.jpg" width="400" /></a></div><br />http://pastrychefbaking.blogspot.com/2015/07/pop-up-shop-chantal-guillon-macarons.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-7930777806037780904Wed, 01 Jul 2015 13:41:00 +00002015-07-01T06:41:55.588-07:00Red Velvet Sugar Cookies<a href="http://lecremedelacrumb.com/2015/01/red-velvet-sugar-cookies.html" target="_blank">Red Velvet Sugar Cookies</a> - made dough June 27, 2015, recipe modified from <a href="http://lecremedelacrumb.com/" target="_blank">Creme de la Crumb</a><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-y35Fam3FnOU/VZNnvv3A-dI/AAAAAAAAOPU/p6roVt6QKc0/s1600/red%2Bvelvet%2Bsugar%2Bcookies%2B1%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-y35Fam3FnOU/VZNnvv3A-dI/AAAAAAAAOPU/p6roVt6QKc0/s400/red%2Bvelvet%2Bsugar%2Bcookies%2B1%2B-%2Bblog.JPG" width="400" /></a></div>Know the great thing about red velvet baked goods? They’re good across multiple holidays. The first obvious one might be Valentine’s Day – all that red frou frou schmaltzy hearts stuff going on. Then you can also make red velvet desserts for Christmas. Pair with green decorations and you have a seasonal winner. But wait, there’s more – patriotic holidays! The red is a natural foil to go with blue and white. Well, as natural as anything with red food coloring in it is going to be; but you get my meaning.<br /><div class="MsoNoSpacing"><o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TD7-ErRxf3Q/VZNnvjVt8AI/AAAAAAAAOPo/C-QVT2UOBRI/s1600/red%2Bvelvet%2Bsugar%2Bcookies%2B2%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-TD7-ErRxf3Q/VZNnvjVt8AI/AAAAAAAAOPo/C-QVT2UOBRI/s400/red%2Bvelvet%2Bsugar%2Bcookies%2B2%2B-%2Bblog.JPG" width="400" /></a></div><div class="MsoNoSpacing">I’ve been wanting to try this recipe for red velvet sugar cookies for awhile. I have a plethora of red velvet recipes but have not made a sugar cookie version until now. At first I was going to just halve the recipe as the full recipe seemed like it made a lot and I’m (usually) all about the portion control.&nbsp;But I decided in for a penny, in for another 5 pounds.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-a4lkqgSAS1k/VZNoB4p4Q8I/AAAAAAAAOPw/Us0-4mmuGeo/s1600/red%2Bvelvet%2Bsugar%2Bcookies%2B3%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-a4lkqgSAS1k/VZNoB4p4Q8I/AAAAAAAAOPw/Us0-4mmuGeo/s400/red%2Bvelvet%2Bsugar%2Bcookies%2B3%2B-%2Bblog.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CKJOl1MHa_w/VZNoDOyubOI/AAAAAAAAOP8/1MsSixtDF0o/s1600/red%2Bvelvet%2Bsugar%2Bcookies%2B4%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-CKJOl1MHa_w/VZNoDOyubOI/AAAAAAAAOP8/1MsSixtDF0o/s400/red%2Bvelvet%2Bsugar%2Bcookies%2B4%2B-%2Bblog.JPG" width="400" /></a></div><div class="MsoNoSpacing">The dough was really easy to mix together but I ended up using a little more red food coloring than the recipe called for before the dough was a red color that lived up to my finicky standards. Because you can’t have a wimpy red or anything verging on pink. Or red swirls in a chocolate dough. It has to be <i><b>red</b></i>. At first I worried it might be a tad too dry. Be sure to add the flour slowly, especially the last cup. Add in ¼ cup increments and make sure to incorporate it completely. If your dough is getting too dry, ease up on the last ¼ cup. You also don’t want to beat this too much after the flour is added while you’re trying to get the red food color evenly dispersed. In fact, if I were to make this again, I would add the red food coloring right before the dry ingredients. If, by the time you incorporate all of the dry ingredients, you’ve lost some redness, just add a few more drops of the food coloring and beat just until the additional color has been incorporated. At least this minimizes the (over) beating of the cookie dough trying to get the flour added and the right shade of red accomplished.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WBzZveweKL0/VZNoDv7la8I/AAAAAAAAOQA/PQgZUC58Hn4/s1600/red%2Bvelvet%2Bsugar%2Bcookies%2B5%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-WBzZveweKL0/VZNoDv7la8I/AAAAAAAAOQA/PQgZUC58Hn4/s400/red%2Bvelvet%2Bsugar%2Bcookies%2B5%2B-%2Bblog.JPG" width="400" /></a></div><div class="MsoNoSpacing">Anyway, the dough was great to work with, not too sticky and not quite too dry so I could shape it easily into large dough balls then press down with the bottom of a glass dipped in sugar. Don’t press down too hard as you don’t want thin cookies. These spread very slightly but not much so make them the thickness you want your cookies to be. I shaped the balls and pressed into thick discs before freezing them, stacked with wax paper between the layers, in a freezer bag.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-r8w1JH3kJZc/VZNoUMhAp8I/AAAAAAAAOQI/9NwUb0kO1rc/s1600/red%2Bvelvet%2Bsugar%2Bcookies%2B6%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-r8w1JH3kJZc/VZNoUMhAp8I/AAAAAAAAOQI/9NwUb0kO1rc/s400/red%2Bvelvet%2Bsugar%2Bcookies%2B6%2B-%2Bblog.JPG" width="400" /></a></div><div class="MsoNoSpacing">No need to thaw them before baking. Simply remove from the freezer and arrange them on cookie sheets lined with parchment paper while your oven preheats. Allow at least an inch or inch and a half between cookies. And make sure you watch the baking time since, if you’ve achieved the right shade of red, you can’t tell if these are done just going by the color. Because, you know, red. And because the dough is thick and not really “wet”, you can’t quite go by how the middles look and whether they’re no longer raw shiny cookie dough because they don’t even get quite like raw shiny cookie dough when baking. I baked these for no more than 10-11 minutes, max, in my oven then took them out and let them cool on the cookie sheet for 10 minutes before moving them to wire racks.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Yx4O8CVvhxg/VZNoWdSJlnI/AAAAAAAAOQQ/W5MMQ9U9Cf4/s1600/red%2Bvelvet%2Bsugar%2Bcookies%2B7%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-Yx4O8CVvhxg/VZNoWdSJlnI/AAAAAAAAOQQ/W5MMQ9U9Cf4/s400/red%2Bvelvet%2Bsugar%2Bcookies%2B7%2B-%2Bblog.JPG" width="400" /></a></div><div class="MsoNoSpacing">Let them cool completely before frosting. I didn’t use the frosting recipe in the original blog but made up my own to go with a more traditional cream cheese frosting: just butter, cream cheese, powdered sugar and vanilla. And the sprinkles; don’t forget the sprinkles which will turn these from Valentine’s Day and Christmas into 4<sup>th</sup> of July cookies. I had the blue and white sprinkles plus the red colored sugar from the <a href="http://pastrychefbaking.blogspot.com/2015/06/fireworks-pudding-cookies.html" target="_blank">FireworksPudding Cookies</a> so these were easy to decorate by literally sprinkling the colors on top of each frosted cookie.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-x6bEC_dHvDE/VZNoXf2NzKI/AAAAAAAAOQY/xGuFSGBLimU/s1600/red%2Bvelvet%2Bsugar%2Bcookies%2B8%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-x6bEC_dHvDE/VZNoXf2NzKI/AAAAAAAAOQY/xGuFSGBLimU/s400/red%2Bvelvet%2Bsugar%2Bcookies%2B8%2B-%2Bblog.JPG" width="400" /></a></div><div class="MsoNoSpacing">Because of the frosting, these aren’t ideal cookies to bring to hot summer barbecues and picnics in the blazing sun but if you do, make the frosting at the last minute or refrigerate the frosting before using on the cookies then serve shortly after frosting. I would not advise frosting the cookies then refrigerating them as, while refrigeration might preserve the frosting, it’ll also dry out your cookies. And you don’t want that. If you have an evening barbecue in anticipation of watching fireworks, then these would work just fine. All you need to do is keep them out of direct sunlight and store at cool or room temperature.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4zEuxLvRP8c/VZNoc9WxOtI/AAAAAAAAOQg/Zx-VESs8ej4/s1600/red%2Bvelvet%2Bsugar%2Bcookies%2B9%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-4zEuxLvRP8c/VZNoc9WxOtI/AAAAAAAAOQg/Zx-VESs8ej4/s400/red%2Bvelvet%2Bsugar%2Bcookies%2B9%2B-%2Bblog.JPG" width="400" /></a></div><div class="MsoNoSpacing">I love the texture and thickness of these. Can’t say they were really very chocolaty because they weren’t nor were they all that sweet but the sweetness of the cream cheese frosting goes well with the moist, chewy texture of the cookie and provides the sweetness you need. This is one of those cookies that I got a lot of compliments on at work so I wasn’t the only one who liked them. Or, maybe because one full recipe made almost 3 dozen large, thick cookies and I only ate a taste test cookie, more people got to try them. Either way, it’s a keeper.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-w7xQjYDCNmk/VZNnvjtjtfI/AAAAAAAAOPg/Z25KgqMW6ro/s1600/red%2Bvelvet%2Bsugar%2Bcookies%2B10%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-w7xQjYDCNmk/VZNnvjtjtfI/AAAAAAAAOPg/Z25KgqMW6ro/s400/red%2Bvelvet%2Bsugar%2Bcookies%2B10%2B-%2Bblog.JPG" width="400" /></a></div><div class="MsoNoSpacing">1 cup butter, softened</div>3/4 cup vegetable oil<br />1 3/4 cups sugar, divided<br />3/4 cup powdered sugar<br />1 tablespoon water<br />2 eggs<br />5 1/2 cups flour<br />1/3 cup unsweetened cocoa powder<br />1/2 teaspoon baking soda<br />3/4 teaspoon cream of tartar<br />1 teaspoon salt<br />1 tablespoon red food coloring<br /><br /><span style="color: blue;"><b>Frosting</b></span><br />1/2 cup butter, softened<br />8 tablespoons cream cheese, softened<br />1 teaspoon salt<br />1 teaspoon vanilla<br />4-5 cups powdered sugar<br />1/4 cup whole milk or enough to achieve desired consistency<br />Sprinkles, optional, for garnish<br /><ol><li>In a large bowl cream together butter, vegetable oil, 1½ cups sugar, powdered sugar, water, and eggs.</li><li>In a medium bowl whisk together flour, cocoa powder, baking soda, cream of tartar, and salt.&nbsp;</li><li>Add dry ingredients to wet ingredients and mix until combined. Add red food coloring 1 teaspoon at a time, mixing after each, until desired color is achieved. Cover and chill for 1 hour.&nbsp;</li><li>Remove dough from fridge and uncover. Roll dough into balls (slightly larger than a golf ball) and place on a lightly greased baking sheet about 3-4 inches apart.&nbsp;</li><li>Place remaining ¼ cup sugar on a plate. Use the bottom end of a tall glass cup (or the bottom of a small jar) for pressing the cookies. Spritz the bottom of the glass/jar with cooking spray then dip the bottom into the sugar. Use the bottom sugar-coated end of the glass to press cookies to about ½ inch thickness. Let the edges of the cookie dough squish out past the edges of the glass.&nbsp;</li><li>Bake at 350 for 8-10 minutes. Allow to cool for a few minutes on the baking sheet, then transfer to a clean flat surface or a cooking rack.&nbsp;</li><li>When completely cool, place in airtight containers (if stacking, separate layers with parchment or wax paper) and keep chilled in the fridge.&nbsp;</li><li>For the frosting, cream together butter and cream cheese until smooth. Add salt, vanilla, powdered sugar and milk; mix until smooth, alternating between powdered sugar and milk until you achieve the desired consistency. Frost cookies and garnish with sprinkles, if desired.</li></ol>http://pastrychefbaking.blogspot.com/2015/07/red-velvet-sugar-cookies.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-8953755591915219254Sun, 28 Jun 2015 14:20:00 +00002015-06-28T07:20:33.066-07:00Fireworks Pudding Cookies<a href="http://www.crazyforcrust.com/2015/06/fireworks-pudding-cookies/" target="_blank">Fireworks Pudding Cookies</a> - made dough June 27, 2015 from <a href="http://www.crazyforcrust.com/" target="_blank">Crazy for Crust</a><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ODOOedjfLew/VY80_fjpHvI/AAAAAAAAOMc/7TtZ18oisPQ/s1600/Fireworks%2BPudding%2BCookies%2B1%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-ODOOedjfLew/VY80_fjpHvI/AAAAAAAAOMc/7TtZ18oisPQ/s400/Fireworks%2BPudding%2BCookies%2B1%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" width="400" /></a></div>Got any summer barbecue plans for 4th of July next weekend? Picnics, fireworks, cold drinks, burgers, hot dogs, s'mores? Sadly, I don't. My grand plans for Independence Day weekend include working, working and....working. It's our busy time, wrapping up the finances for the quarter so no picnics and fireworks for me (cue violins....).<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-IOJkxR46mAM/VY81Avoe7kI/AAAAAAAAOMs/HRXg-UROs1k/s1600/Fireworks%2BPudding%2BCookies%2B2%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-IOJkxR46mAM/VY81Avoe7kI/AAAAAAAAOMs/HRXg-UROs1k/s400/Fireworks%2BPudding%2BCookies%2B2%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Make the dough balls then press the M&amp;Ms on the outside of each ball</td></tr></tbody></table>But that's not enough to stop me from making these 4th of July-themed cookies, appropriately called Fireworks Pudding Cookies, from <a href="http://www.crazyforcrust.com/" target="_blank">Crazy for Crust</a>, a blog that's always a great source for delicious recipes. These cookies help celebrate America's birthday with red, white and blue sprinkles as well as red, white and blue M&amp;Ms so they're perfectly patriotic. Even more upside, they're also delicious. Crisp edges and chewy middles as well as a nice brown sugar undertone like any good chocolate chip cookie. Only in this case, instead of chocolate chips, you add M&amp;Ms. The dough is easy to work with and the M&amp;Ms adhere well on the outside. Whenever I bake cookies with M&amp;Ms or chocolate chips, I like to reserve a few to press on the outside of the cookie dough balls so they're prominently featured and not lost inside the cookie. It's all about the pretty.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-GP3oQCoP7P8/VY81AxhQNKI/AAAAAAAAOMw/q5lr1A2vYkQ/s1600/Fireworks%2BPudding%2BCookies%2B3%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-GP3oQCoP7P8/VY81AxhQNKI/AAAAAAAAOMw/q5lr1A2vYkQ/s400/Fireworks%2BPudding%2BCookies%2B3%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xCm6pbQyImM/VY81SVla-xI/AAAAAAAAOM4/84Jo6EZIdSg/s1600/Fireworks%2BPudding%2BCookies%2B4%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-xCm6pbQyImM/VY81SVla-xI/AAAAAAAAOM4/84Jo6EZIdSg/s400/Fireworks%2BPudding%2BCookies%2B4%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" width="400" /></a></div>These can be adapted to other holidays depending on the color of your sprinkles and M&amp;Ms that you use. But in this case, red, white and blue rule for July. These cookies are easy to make as well and, because they're made with M&amp;Ms instead of chocolate chips, you don't have to worry about the chocolate melting in hot summer weather.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NGZx5ZmzyyM/VY81TztoRqI/AAAAAAAAONE/vecRqxJ1QEo/s1600/Fireworks%2BPudding%2BCookies%2B5%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-NGZx5ZmzyyM/VY81TztoRqI/AAAAAAAAONE/vecRqxJ1QEo/s400/Fireworks%2BPudding%2BCookies%2B5%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-rY7Z1plcuRE/VY81UlJlSaI/AAAAAAAAONI/JwdrnaZPYZg/s1600/Fireworks%2BPudding%2BCookies%2B6%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-rY7Z1plcuRE/VY81UlJlSaI/AAAAAAAAONI/JwdrnaZPYZg/s400/Fireworks%2BPudding%2BCookies%2B6%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" width="400" /></a></div>Finding red, white and blue sprinkles was the most difficult as Target didn't have them and Michaels appears to have run out already. I finally had to settle for buying blue and white sprinkles plus red sugar crystals. The red, white and blue M&amp;Ms were easier to find in the regular candy aisle at Target. They were on sale and I didn't use them all for these cookies so look for more patriotic-themed treats going up on the blog in a few days.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zxwL8OxZ4BE/VY81aEwOzLI/AAAAAAAAONQ/phI3ZlxLKhE/s1600/Fireworks%2BPudding%2BCookies%2B7%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-zxwL8OxZ4BE/VY81aEwOzLI/AAAAAAAAONQ/phI3ZlxLKhE/s400/Fireworks%2BPudding%2BCookies%2B7%2B-%2Bcrazy%2Bfor%2Bcrust.JPG" width="400" /></a></div>1/2 cup unsalted butter, softened<br />3/4 cup brown sugar, packed <br />1 teaspoon vanilla extract<br />1 egg<br />1 box (3.4 ounces) instant vanilla pudding mix<br />1/2 teaspoon baking soda<br />1/4 teaspoon salt<br />1 1/4 cups all purpose flour<br />1/4 cup red and blue sprinkles<br />3/4 cup 4th of July M&amp;Ms, reserve a handful for garnish<br /><ol><li>Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment.&nbsp;</li><li>Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined.</li><li>Mix in flour, then stir in sprinkles and M&amp;Ms.&nbsp;</li><li>Scoop cookie dough into golf-size balls. Press M&amp;Ms randomly on outside dome of dough balls. Cover and chill or freeze for at least an hour or overnight.&nbsp;</li><li>Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely.&nbsp;</li></ol>http://pastrychefbaking.blogspot.com/2015/06/fireworks-pudding-cookies.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-8864342053433175273Fri, 26 Jun 2015 02:55:00 +00002015-06-25T19:55:50.644-07:00Restaurant Review: Left Bank<a href="http://www.leftbank.com/" target="_blank">Left Bank</a> - dinner on June 4, 2015<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-wWoe2eNukHc/VYXf1xmat0I/AAAAAAAAOKg/FSTMr1QOJRc/s1600/left%2Bbank%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-wWoe2eNukHc/VYXf1xmat0I/AAAAAAAAOKg/FSTMr1QOJRc/s400/left%2Bbank%2B1.JPG" width="400" /></a></div>My almost-monthly dinner club had this month’s dinner at Left Bank. I don’t go to Left Bank very often as my tastes are probably a bit too simple to fully appreciate what they have for the prices they charge. My non-dessert palate is just not that refined. Case in point, last time I went, I had steak frites. Which is basically steak and French fries. Yup, that’s me. The fancier dishes are lost on me.<br /><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-uLIw5cWMhcw/VYXf1xzhzxI/AAAAAAAAOKo/Qm78bPAxDLM/s1600/left%2Bbank%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-uLIw5cWMhcw/VYXf1xzhzxI/AAAAAAAAOKo/Qm78bPAxDLM/s400/left%2Bbank%2B2.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-uP6m7Ajfn6E/VYXf2bpVZ5I/AAAAAAAAOKw/evjf3Fb7Tm0/s1600/left%2Bbank%2B3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-uP6m7Ajfn6E/VYXf2bpVZ5I/AAAAAAAAOKw/evjf3Fb7Tm0/s400/left%2Bbank%2B3.JPG" width="400" /></a></div>Nowadays though, since I end up getting tri tip steak on my salads at work more often than not, when I go out to eat, I’m trying to stay away from more meat. So I went with lobster pasta. I had all the best intentions of only eating a half portion since I’m pseudo-dieting. I was good and didn’t have a single piece of bread from the ubiquitous bread basket (do you know how hard it was to resist? Cue world’s tiniest violin.) But the pasta was so delicious that when I was at the halfway mark and my diet consciousness was telling me to call for a doggie bag and take the rest home to eat another day, I laughed in scorn at it and kept eating. Ha.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-dHWEkwojb1E/VYXf5steYEI/AAAAAAAAOLQ/hqo1npC1dg8/s1600/left%2Bbank%2B7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-dHWEkwojb1E/VYXf5steYEI/AAAAAAAAOLQ/hqo1npC1dg8/s400/left%2Bbank%2B7.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lobster Pasta</td></tr></tbody></table></div><div class="MsoNoSpacing"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UHy7swEN2JY/VYXf31v7U5I/AAAAAAAAOK4/lqtFmXOcp68/s1600/left%2Bbank%2B4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-UHy7swEN2JY/VYXf31v7U5I/AAAAAAAAOK4/lqtFmXOcp68/s400/left%2Bbank%2B4.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mussels</td></tr></tbody></table>I wasn’t supposed to get dessert either but let’s not kid ourselves. I did. Actually, the five of us split 2 orders of profiteroles. Each order came with 3 profiteroles so we each had one and the 6<sup>th</sup> was for splitting amongst ourselves. I did not partake of the 6<sup>th</sup> one as you might expect. Not out of any self control or mindful dietary constraint, mind you. More like it was because the profiterole wasn’t very good. The ice cream was delicious but the choux pastry of the profiterole shell was dry and not flaky or light at all. It also didn’t taste as fresh as it could have been. I’m not a big fan of profiteroles in the first place but I’ve had some good ones and unfortunately, this wasn’t it. Saving grace: the ice cream. Side benefit: I wasn’t tempted to break my diet further by having a second profiterole.<br /><o:p></o:p></div><div class="MsoNoSpacing"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-oo5AV0IAr2Y/VYXf4wojuaI/AAAAAAAAOLE/jd9SXkueTZ0/s1600/left%2Bbank%2B5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-oo5AV0IAr2Y/VYXf4wojuaI/AAAAAAAAOLE/jd9SXkueTZ0/s400/left%2Bbank%2B5.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Boeuf Bourguignon</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-hLpNnm1Qk6U/VYXf4y29T3I/AAAAAAAAOLI/Wap7y9TUKQk/s1600/left%2Bbank%2B6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-hLpNnm1Qk6U/VYXf4y29T3I/AAAAAAAAOLI/Wap7y9TUKQk/s400/left%2Bbank%2B6.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sole</td></tr></tbody></table>Shout out for the great service we received at Left Bank as well. Our wait person was very nice and our food came out fairly quickly. Or else we were talking so much that we didn’t notice the wait. Either way, good times.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-a8kHUrRdU7U/VYXf7EKm6hI/AAAAAAAAOLc/2r2na3Xog_Q/s1600/left%2Bbank%2B8.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-a8kHUrRdU7U/VYXf7EKm6hI/AAAAAAAAOLc/2r2na3Xog_Q/s400/left%2Bbank%2B8.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Unadorned profiteroles</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-l9qYgv1UaQg/VYXf7cuVzEI/AAAAAAAAOLg/OvOEgOODZ-o/s1600/left%2Bbank%2B9.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-l9qYgv1UaQg/VYXf7cuVzEI/AAAAAAAAOLg/OvOEgOODZ-o/s400/left%2Bbank%2B9.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Profiteroles with chocolate sauce</td></tr></tbody></table><br /></div><div class="MsoNoSpacing"><o:p></o:p></div>http://pastrychefbaking.blogspot.com/2015/06/restaurant-review-left-bank.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-3967725858507423913Tue, 23 Jun 2015 12:56:00 +00002015-06-23T05:56:06.520-07:00Classic Chocolate Chip Cookies<span style="color: blue;"><b>Classic Chocolate Chip Cookies</b></span> - made dough June 6, 2015 from <a href="http://smile.amazon.com/Soft-Chewy-Cookies-Jill-Cleave-ebook/dp/B000OT8H8O/ref=sr_1_1?ie=UTF8&amp;qid=1433610800&amp;sr=8-1&amp;keywords=big+soft+chewy+cookies&amp;pebp=1433610791651&amp;perid=13ZPAPGGM12DDQAY9ERA" target="_blank">Big, Soft, Chewy Cookies</a> by Jill Van Cleave<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-n0kJNi106NQ/VYDyoDZnE7I/AAAAAAAAODs/7voa1pIxs94/s1600/classic%2Bccc%2B1%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-n0kJNi106NQ/VYDyoDZnE7I/AAAAAAAAODs/7voa1pIxs94/s400/classic%2Bccc%2B1%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div><span style="line-height: 107%;"><span style="font-family: inherit;">I don’t often borrow cookbooks from the library since, let’s face it, I have enough of my own baking books to stock my own library but every once in awhile, when I’m itching to try out a new cookbook, the library is a no-risk option. I even more rarely check out electronic cookbooks since I like the paper format with pictures and everything. But this book was available and since I was being good about not buying anything that wasn’t nailed down when it comes to books and cookies, it seemed like a good idea to check it out. Literally.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mq6_OJnFEic/VYDypDcU2QI/AAAAAAAAOD4/KLMPARIp1DQ/s1600/classic%2Bccc%2B2%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-mq6_OJnFEic/VYDypDcU2QI/AAAAAAAAOD4/KLMPARIp1DQ/s400/classic%2Bccc%2B2%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div><div class="MsoNoSpacing">Now y’all know I need another chocolate chip cookie recipe like a 3<sup>rd</sup>, 4<sup>th</sup> and 5<sup>th</sup> eye but of course, that’s the recipe I naturally gravitated towards. For one thing, I was having lunch with my friend Chocolate Chip Cookie Todd so he’s like my natural taste tester for chocolate chip cookies. For another, they’re just so easy to make!<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5w6wfKaMLjo/VYDypIf_J9I/AAAAAAAAOD0/sQo8rBibQ4c/s1600/classic%2Bccc%2B3%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-5w6wfKaMLjo/VYDypIf_J9I/AAAAAAAAOD0/sQo8rBibQ4c/s400/classic%2Bccc%2B3%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div><div class="MsoNoSpacing">Normally I like to use milk chocolate chips for all my chocolate chip cookies but I had a Costco-sized (72 ounces) package of semisweet chocolate chips so I went with that with the tacit understanding that since it’s not milk chocolate chips, I won’t really be tempted to eat more than the taste test cookie. See, that’s how I discuss portion control with myself.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--41oPEee_7k/VYDy6n1TRjI/AAAAAAAAOEE/u3-90CcWPoc/s1600/classic%2Bccc%2B4%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/--41oPEee_7k/VYDy6n1TRjI/AAAAAAAAOEE/u3-90CcWPoc/s400/classic%2Bccc%2B4%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div><div class="MsoNoSpacing">This was a pretty standard cookie. Good when 10 minutes out of the oven and still warm but I don’t know that it was a standout for me. It isn’t as “pretty” as some of my more favored recipes for chocolate chip cookies are or as tasty. It was just….typical. And we know my baking snobbery doesn’t allow for typical very often. I’m glad I tried it but since it was just okay, I’m going to my other go-to recipes.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-66YYbEbQjwU/VYDy7-8Z-qI/AAAAAAAAOEQ/hi1wDc5EmSg/s1600/classic%2Bccc%2B5%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-66YYbEbQjwU/VYDy7-8Z-qI/AAAAAAAAOEQ/hi1wDc5EmSg/s400/classic%2Bccc%2B5%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div><div class="MsoNoSpacing">Of course, take my assessment with a grain of salt, knowing how picky I am. I brought a few of these to our church potluck this past weekend and the people who tried it raved about it. I even got a “this is the best cookie I’ve ever had” compliment. Huh.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VTrQ64ulNwE/VYDy76gEpUI/AAAAAAAAOEM/JD_6r0xWyV8/s1600/classic%2Bccc%2B6%2B-%2Bsoft%2Bthick%2Bchewy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-VTrQ64ulNwE/VYDy76gEpUI/AAAAAAAAOEM/JD_6r0xWyV8/s400/classic%2Bccc%2B6%2B-%2Bsoft%2Bthick%2Bchewy.JPG" width="400" /></a></div>1/2 cup (1 stick) unsalted butter<br /><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing">½ cup dark brown sugar<o:p></o:p></div><div class="MsoNoSpacing">½ cup granulated sugar<o:p></o:p></div><div class="MsoNoSpacing">1 large egg<o:p></o:p></div><div class="MsoNoSpacing">2 tablespoons milk<o:p></o:p></div><div class="MsoNoSpacing">1 teaspoon vanilla extract<o:p></o:p></div><div class="MsoNoSpacing">1 cup all-purpose flour<o:p></o:p></div><div class="MsoNoSpacing">½ cup cake flour<o:p></o:p></div><div class="MsoNoSpacing">½ teaspoon baking powder<o:p></o:p></div><div class="MsoNoSpacing">¼ teaspoon salt<o:p></o:p></div><div class="MsoNoSpacing">1 cup chocolate chips</div><ol><li>In a mixing bowl, cream butter and both sugars until smooth.&nbsp;</li><li>Add egg, milk and vanilla extract until just combined.&nbsp;</li><li>In a separate bowl, combine both flours with the baking powder and salt. Add to the creamed mixture. Stir in chocolate chips.&nbsp;</li><li>Portion into golf-ball-size dough balls, cover and chill or freeze until firm.&nbsp;</li><li>Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Place cookie dough balls evenly on baking sheet.&nbsp;</li><li>Bake until cookies are lightly browned and middles no longer look raw, about 12-15 minutes. Do not overbake. Let cool for 2-3 minutes then transfer to wire rack to cool completely.</li></ol>http://pastrychefbaking.blogspot.com/2015/06/classic-chocolate-chip-cookies.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-1945142584506211114Sun, 21 Jun 2015 20:43:00 +00002015-06-21T13:43:46.501-07:00Restaurant Review: Tadamasa (Ramen)<a href="http://www.yelp.com/biz/tadamasa-union-city-2" target="_blank">Tadamasa</a> - lunch on May 31, 2015<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-NC6yDw1ubFY/VXJox2hF9bI/AAAAAAAAN-8/bc8ZubYpcPU/s1600/Tadamasa%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-NC6yDw1ubFY/VXJox2hF9bI/AAAAAAAAN-8/bc8ZubYpcPU/s400/Tadamasa%2B1.JPG" width="400" /></a></div>My cousin Ellen told us about Tadamasa, a Japanese ramen place she and her fiancé had gone to that she recommended. For me and my parents, it gave us a new place to try and answered another “where do you want to go for lunch?” question after Sunday church service.<br /><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-D6L_gg0B6-E/VXJoxi9NUCI/AAAAAAAAN_E/ASE3tvI9TSE/s1600/Tadamasa%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-D6L_gg0B6-E/VXJoxi9NUCI/AAAAAAAAN_E/ASE3tvI9TSE/s400/Tadamasa%2B2.JPG" width="400" /></a></div>Tadamasa is in a mini strip mall that looks a bit rundown and, from the outside, you have no idea what the inside looks like since the front glass windows are pretty much covered in blinds. Inside, it’s rather small. I counted two 6-toppers, two 4-toppers and two 2-toppers. The tables could be configured in 2, 4 and 6 though, depending on the patrons’ needs but that seemed to be the optimal configuration in the space they had. The back half of the restaurant was comprised of a kitchen area and a “bar” area where people could also sit and eat in case there weren’t any tables. I don't know that I would recommend coming here with a large party. 6 would be the max and I'd recommend coming early.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-goGto6lpaxo/VXJoxs0GGJI/AAAAAAAAN_A/oOmOfNfVcE8/s1600/Tadamasa%2B3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-goGto6lpaxo/VXJoxs0GGJI/AAAAAAAAN_A/oOmOfNfVcE8/s400/Tadamasa%2B3.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Shrimp Miso Ramen</td></tr></tbody></table>They opened at 10:30 am and we got there shortly after 11 so we were fortunate enough to snag the last 4-topper. The tables and most of the seats at the bar were all full before we were halfway through our meal. The menu offered several types of ramen as well as a few non-ramen dishes, mainly donburi and the quintessential chicken teriyaki dish. Which is what I, the non-adventurous eater, would normally get at a Japanese restaurant (yes, I’m <i><b>that</b></i> person). This time around, I took a walk on the wild side and got the Oyaka Donburi instead which is basically chicken, soft scrambled egg and onions atop a bowl of rice.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-gSe0miLQxB0/VXJoziPnUaI/AAAAAAAAN_Q/nM1SrGbdfTU/s1600/Tadamasa%2B4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-gSe0miLQxB0/VXJoziPnUaI/AAAAAAAAN_Q/nM1SrGbdfTU/s400/Tadamasa%2B4.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Gyudon Donburi</td></tr></tbody></table>I love donburi dishes when it’s mostly just rice and protein. And I love rice in Japanese restaurants because 9 times out of 10, they have the best rice. Tadamasa was no exception as their rice was amazing. The only drawback to my dish was the plethora of onions. I mean, there were a lot of onions, too much for me to successfully pick out which is my usual strategy. I don’t mind the taste of onions but can’t stand the texture, cooked or raw. I ended up pushing aside half the dish because it was literally all onions. The half I did eat was delicious though.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Tu3n7nmIvqs/VXJo0X3FhgI/AAAAAAAAN_c/cqauV3igs9w/s1600/Tadamasa%2B5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Tu3n7nmIvqs/VXJo0X3FhgI/AAAAAAAAN_c/cqauV3igs9w/s400/Tadamasa%2B5.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Miso Soup that came with the Donburi dishes</td></tr></tbody></table>Prices are pretty reasonable, especially for a Japanese restaurant as they normally tend to run higher than your average Asian eatery. But the dishes here were mainly in the $10-$14 range. That’s partially explained by the fairly modest portion sizes that came out. I wouldn’t call them super small but instead are akin to what a normal portion size of a homecooked meal would be rather than restaurant-size portions. When I travel in Europe, one thing I always appreciate it is they don’t serve you a ton of food and the portion sizes are reasonable. Same thing at Tadamasa. Large enough portion that eating the whole thing leaves you feeling satisfied rather than “full” but not so small that you’re still hungry at the end of the meal. Service was also fairly quick and although there seemed to be only 1 server working the small room, we were able to get anything we needed in a timely manner. Next time I want to try the ramen. Or their chicken teriyaki.</div><div class="MsoNoSpacing"><o:p></o:p></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-YPZRi4o84as/VXJo0kEgVII/AAAAAAAAN_g/vZ8ZdYS3zfI/s1600/Tadamasa%2B6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-YPZRi4o84as/VXJo0kEgVII/AAAAAAAAN_g/vZ8ZdYS3zfI/s400/Tadamasa%2B6.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Oyako Donburi</td></tr></tbody></table>http://pastrychefbaking.blogspot.com/2015/06/restaurant-review-tadamasa-ramen.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-2324983332275955555Sat, 20 Jun 2015 19:16:00 +00002015-06-20T12:16:03.373-07:00Top Favorite: Essence of Chocolate Squares<a href="http://pastrychefbaking.blogspot.com/2010/02/essence-of-chocolate-squares.html" target="_blank">Essence of Chocolate Squares</a> - made multiple times from <a href="http://smile.amazon.com/Baking-Flavor-Lisa-Yockelson/dp/1118169670/ref=sr_1_1?ie=UTF8&amp;qid=1434686142&amp;sr=8-1&amp;keywords=baking+by+flavor&amp;pebp=1434686146227&amp;perid=0A10FSGJGJ90H2PBEKQ7" target="_blank">Baking by Flavor</a> by Lisa Yockelson<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-N-0H60BUrYw/VXJmyJ3IXpI/AAAAAAAAN-I/mvAw_QGaREI/s1600/essence%2Bof%2Bchocolate%2Bsquares%2B1%2B-%2Bbaking%2Bby%2Bflavor.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-N-0H60BUrYw/VXJmyJ3IXpI/AAAAAAAAN-I/mvAw_QGaREI/s400/essence%2Bof%2Bchocolate%2Bsquares%2B1%2B-%2Bbaking%2Bby%2Bflavor.JPG" width="400" /></a></div><div class="MsoNoSpacing">I’ve posted about this brownie before and called it the brownie version of <a href="http://pastrychefbaking.blogspot.com/2011/06/texas-fudge-cake.html" target="_blank">Texas Fudge Cake</a> because you make the frosting while the brownie is baking, pour it warm over the hot brownie and let it set, similar to the cake. It’s more rich than its cake brethren though but worth every single freaking calorie. I like to make this when I just need a shot of chocolate and mainlining it isn’t possible. This comes close.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NPIQWVeRvFg/VXJmykWU_wI/AAAAAAAAN-U/YDaed5CwI_8/s1600/essence%2Bof%2Bchocolate%2Bsquares%2B2%2B-%2Bbaking%2Bby%2Bflavor.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-NPIQWVeRvFg/VXJmykWU_wI/AAAAAAAAN-U/YDaed5CwI_8/s400/essence%2Bof%2Bchocolate%2Bsquares%2B2%2B-%2Bbaking%2Bby%2Bflavor.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vKpZnpdbK-w/VXJmymZL5sI/AAAAAAAAN-Q/AlfCWphrh-E/s1600/essence%2Bof%2Bchocolate%2Bsquares%2B3%2B-%2Bbaking%2Bby%2Bflavor.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-vKpZnpdbK-w/VXJmymZL5sI/AAAAAAAAN-Q/AlfCWphrh-E/s400/essence%2Bof%2Bchocolate%2Bsquares%2B3%2B-%2Bbaking%2Bby%2Bflavor.JPG" width="400" /></a></div><span style="line-height: 107%;"><span style="font-family: inherit;">The key to this is (of course) underbaking it or at least baking it until it’s just barely done. Meaning the toothpick test near the center comes out with a few moist crumbs but not raw batter and the corners come out clean. If the middle comes out clean too, yank it out of the oven NOW.</span></span><span style="font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;; font-size: 11.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: &quot;Times New Roman&quot;; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">&nbsp;</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bg6_QqB6o14/VXJm-203WxI/AAAAAAAAN-g/H-zOq7ABdls/s1600/essence%2Bof%2Bchocolate%2Bsquares%2B4%2B-%2Bbaking%2Bby%2Bflavor.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-bg6_QqB6o14/VXJm-203WxI/AAAAAAAAN-g/H-zOq7ABdls/s400/essence%2Bof%2Bchocolate%2Bsquares%2B4%2B-%2Bbaking%2Bby%2Bflavor.JPG" width="400" /></a></div><div class="MsoNoSpacing">This also freezes really well but with the warm summer temps upon us, I don’t recommend it for care packages through the mail unless you want a melted frosting mess to greet your recipient upon arrival. Save this for a winter care package instead.<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-EI0GUs61xDs/VXJm_Svv5uI/AAAAAAAAN-o/dkP_Tr-1xwM/s1600/essence%2Bof%2Bchocolate%2Bsquares%2B5%2B-%2Bbaking%2Bby%2Bflavor.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-EI0GUs61xDs/VXJm_Svv5uI/AAAAAAAAN-o/dkP_Tr-1xwM/s400/essence%2Bof%2Bchocolate%2Bsquares%2B5%2B-%2Bbaking%2Bby%2Bflavor.JPG" width="400" /></a></div><div class="MsoNormal"><span style="font-family: inherit;">1 ¼ cups unsifted bleached all-purpose flour<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">2 tablespoons plus 2 teaspoons unsweetened, alkalized cocoa<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">¼ teaspoon baking powder<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">½ teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">½ pound (16 tablespoons or 2 sticks) unsalted butter, melted and cooled to tepid<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">4 ounces unsweetened chocolate, melted and cooled to tepid<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">4 large eggs<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">2 cups granulated sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">1 ½ teaspoons intensified vanilla extract<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="color: blue;"><span style="font-family: inherit;">Dense chocolate frosting for topping the fudge chocolate layer<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: inherit;">3 ¾ cups plus 2 tablespoons unsifted confectioners’ sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">1/8 teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">¼ pound (8 tablespoons or 1 stick) unsalted butter, melted and cooled to tepid<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">2 ounces (2 squares) unsweetened chocolate, melted and cooled to tepid.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">¼ cup milk<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">2 tablespoon (light) table cream<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">1 teaspoon intensified vanilla extract<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: inherit;">9 x 9 x 2” baking pan</span></div><br /><ol><li>Preheat the oven to 325˚F. Line a 9 x 9" baking pan with aluminum foil and lightly spray with nonstick cooking spray; set aside.&nbsp;</li><li>Sift the all-purpose flour, cocoa, baking powder, and salt onto a sheet of waxed paper.&nbsp;</li><li>Whisk the melted butter and melted unsweetened chocolate in a medium-size mixing bowl until thoroughly combined.&nbsp;</li><li>Whisk the eggs in a large mixing bowl to blend well, about 1 minute, then add the granulated sugar and whisk slowly for 1 minute, or until just combined. Whisk in the tepid melted chocolate-butter mixture. Blend in the vanilla extract.&nbsp;</li><li>Sift over the dry ingredients and mix until all particles of flour are absorbed into the batter, using a whisk, wooden spoon or flat wooden paddle.&nbsp;</li><li>Scrape the batter into the prepared baking pan. Smooth over the top with a rubber spatula. Bake the cake layer for 35 to 37 minutes or until just set. Cool the cake layer in the pan on a rack for 5 minutes while you make the frosting.&nbsp;</li><li>Frosting: Place the confectioners’ sugar and salt in a large mixing bowl. Whisk the melted butter and melted unsweetened chocolate in a small mixing bowl until thoroughly combined.&nbsp;</li><li>Add the milk, light cream, and vanilla extract. Using an electric hand mixer, beat the frosting on moderately low speed until creamy and completely combined. Scrape down the sides of the mixing bowl two to three times to keep the frosting even-textured. Do not beat the frosting on high speed or it will become airy and fluffy instead of creamy and dense.&nbsp;</li><li>Immediately and carefully, place large dollops of the frosting evenly over the surface of the hot bar cookie base and spread it, using a flexible offset spatula. Spread it smoothly and lightly, to keep the bar cookie layer intact.&nbsp;</li><li>Let the sweet cool in the pan on a rack for 3 to 4 hours, or until cooled and completely set.&nbsp; Cut the cake into four quarters, then cut each quarter into four squares, using a small, sharp knife.&nbsp; Remove the chocolate squares from the baking pan, using a small, metal offset spatula.</li></ol>http://pastrychefbaking.blogspot.com/2015/06/top-favorite-essence-of-chocolate.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-6402479083860099639Thu, 18 Jun 2015 13:02:00 +00002015-06-18T06:02:11.332-07:00Toffee Chip Snickerdoodles<span style="color: blue;"><b>Toffee Chip Snickerdoodles</b></span> - made dough May 25, 2015 from <a href="http://smile.amazon.com/Essential-Chocolate-Chip-Cookbook-Meringue-ebook/dp/B008846E3C/ref=sr_1_1?ie=UTF8&amp;qid=1432483261&amp;sr=8-1&amp;keywords=essential+chocolate+chip+cookbook" target="_blank">The Essential Chocolate Chip Cookbook</a> by Elinor Klivans<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-iWg5iPJziPM/VYD4HFqo32I/AAAAAAAAOEo/TQqR7I5MQtc/s1600/Toffee%2BChip%2BSnickerdoodles%2B1%2B-%2Belinor%2Bklivans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-iWg5iPJziPM/VYD4HFqo32I/AAAAAAAAOEo/TQqR7I5MQtc/s400/Toffee%2BChip%2BSnickerdoodles%2B1%2B-%2Belinor%2Bklivans.JPG" width="400" /></a></div>I have mixed emotions about this recipe. On the one hand, I like chocolate chips and toffee bits as much as the next cookie-crazed person. On the other hand, it seems wrong to violate the sanctity of the purist snickerdoodle by adding “stuff” to it. Snickerdoodles are supposed to be vanilla butter cookies rolled in cinnamon sugar. That’s what makes them a snickerdoodle. Adding toffee chips and chocolate chips – well, doesn’t that just make it a toffee chocolate chip cookie?<br /><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-b2KOIt-xVRw/VYD4HOlFqrI/AAAAAAAAOEw/B2m_RiuOdQA/s1600/Toffee%2BChip%2BSnickerdoodles%2B2%2B-%2BElinor%2BKlivans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-b2KOIt-xVRw/VYD4HOlFqrI/AAAAAAAAOEw/B2m_RiuOdQA/s400/Toffee%2BChip%2BSnickerdoodles%2B2%2B-%2BElinor%2BKlivans.JPG" width="400" /></a></div>But I’ll try (almost) any recipe once to prove myself right or wrong or indifferent so I went with it. The dough was a bit soft when I finished mixing it so I did what I always did – scooped into dough balls and froze them. That was supposed to help them bake up thicker.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YAr3oQCfbS0/VYD4HO4gi9I/AAAAAAAAOE4/si6WJI31cNI/s1600/Toffee%2BChip%2BSnickerdoodles%2B3%2B-%2BElinor%2BKlivans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-YAr3oQCfbS0/VYD4HO4gi9I/AAAAAAAAOE4/si6WJI31cNI/s400/Toffee%2BChip%2BSnickerdoodles%2B3%2B-%2BElinor%2BKlivans.JPG" width="400" /></a></div>Unfortunately that little trick didn’t work as well as it normally does and these spread thinner than I cared for, even on the convection setting of my oven which tells me either my butter was too soft (unlikely since I beat it straight from the refrigerator) or there wasn’t enough dry ingredients called for in the recipe to give it enough structure. As for the taste, as I expected, despite the traditional rolling in cinnamon sugar, this was more like a toffee chocolate chip vanilla cookie than a true snickerdoodle. It still tasted good but if you’re seeing a more traditional snickerdoodle recipe, I suggest trying my favorite one instead: <a href="http://pastrychefbaking.blogspot.com/2013/09/soft-thick-snickerdoodles.html" target="_blank">Soft &amp; ThickSnickerdoodles</a>.<br /><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Rihum807nJ0/VYD4T_2aXJI/AAAAAAAAOFA/dXI7-H0JSmU/s1600/Toffee%2BChip%2BSnickerdoodles%2B4%2B-%2BElinor%2BKlivans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-Rihum807nJ0/VYD4T_2aXJI/AAAAAAAAOFA/dXI7-H0JSmU/s400/Toffee%2BChip%2BSnickerdoodles%2B4%2B-%2BElinor%2BKlivans.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PfKU7fWXTkI/VYD4U_1cm3I/AAAAAAAAOFI/0U7ZLWISgFc/s1600/Toffee%2BChip%2BSnickerdoodles%2B6%2B-%2BElinor%2BKlivans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-PfKU7fWXTkI/VYD4U_1cm3I/AAAAAAAAOFI/0U7ZLWISgFc/s400/Toffee%2BChip%2BSnickerdoodles%2B6%2B-%2BElinor%2BKlivans.JPG" width="400" /></a></div>2 1/2 cups all-purpose flour</div>2 teaspoons cream of tartar<br />1 teaspoon baking soda<br />1/4 teaspoon salt<br />1 1/2 cups sugar<br />1 cup (2 sticks) unsalted butter<br />2 large eggs<br />1 teaspoon vanilla extract<br />1/4 teaspoon almond extract<br />1 cup (6 ounces) semisweet chocolate chips<br />2/3 cup (4 ounces) chocolate toffee bits, such as Heath or finely crushed chocolate-covered toffee<br /><br /><span style="color: blue;">Coating</span><br />1/2 cup granulated sugar<br />1 teaspoon ground cinnamon<br /><ol><li>Sift the flour, cream of tartar, baking soda and salt into a medium bowl and set aside.</li><li>In a large bowl, using an electric mixer on medium speed, beat the butter and 1 1/2 cups sugar until smoothly blended, about 1 minute. Add the eggs, vanilla and almond extracts and mix until blended, about 1 minute.</li><li>On low speed, add the flour mixture, mixing just until incorporated. Stir in the chocolate chips and toffee bits until evenly distributed. The dough will be soft.</li><li>Scoop into golf-ball-size dough balls and chill or freeze, covered, for several hours or overnight.&nbsp;</li><li>When ready to bake: preheat the oven to 350 degrees F. Line 2 or 3 baking sheets with parchment paper.</li><li>In a small bowl, stir together 1/2 cup of the sugar and the cinnamon. Roll each cookie dough ball in the cinnamon sugar mixture (thaw for 5-10 minutes before rolling).</li><li>Place the cookies evenly spaced on the cookie sheet, 2-3 inches apart. Bake until the edges are golden but the centers are still pale, 12-14 minutes. Cool on baking sheet for 5 minutes then transfer cookies to wire rack to cool completely.</li></ol><br /><br />http://pastrychefbaking.blogspot.com/2015/06/toffee-chip-snickerdoodles.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-6587503786900557308Tue, 16 Jun 2015 13:49:00 +00002015-06-16T06:49:12.376-07:00Restaurant Review: Dragon BBQ Express<a href="http://www.yelp.com/biz/dragon-bbq-express-fremont" target="_blank">Dragon BBQ Express</a> - lunch on May 24, 2015<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UJmf2k5NhVo/VWZwKsTM2OI/AAAAAAAANzg/GqtRj5b4XEc/s1600/dragon%2Bbbq%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-UJmf2k5NhVo/VWZwKsTM2OI/AAAAAAAANzg/GqtRj5b4XEc/s400/dragon%2Bbbq%2B1.jpg" width="400" /></a></div>Every Sunday after church, my parents and I go out to lunch. We typically tend to stick to the same places yet every Sunday after the service, we always wonder where we should go for lunch. For my frugal, first-generation immigrant parents, the price points have to be in a “reasonable” range meaning they have to feel like a) it should be cheap, b) they have to feel like they received the right value for what they paid and c) don’t forget it should be cheap. I’m not talking fast food cheap but somewhere in the $10-$14 an entrée range is okay.<br /><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-2FiSWOuzGIE/VWZwKb3MCjI/AAAAAAAANzk/R9Ol23PnB7c/s1600/dragon%2Bbbq%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-2FiSWOuzGIE/VWZwKb3MCjI/AAAAAAAANzk/R9Ol23PnB7c/s400/dragon%2Bbbq%2B2.jpg" width="400" /></a></div>After exhausting all the typical chain restaurants nearby, some of which appear to be raising their prices and hence falling out of favor in our usual Sunday lunch circuit, I turned to yelp for suggestions. BBQ Dragon Express had a 3.5-star rating, it was nearby and it was akin to fast Chinese food so it seemed like a safe bet.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-M_VeTcBPZLg/VWZwKXNdsmI/AAAAAAAANzc/QTHHRwBVFC8/s1600/dragon%2Bbbq%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-M_VeTcBPZLg/VWZwKXNdsmI/AAAAAAAANzc/QTHHRwBVFC8/s400/dragon%2Bbbq%2B3.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-L5usGtDZeOo/VWZwK1aP9RI/AAAAAAAANzs/GBNQh_PH9_k/s1600/dragon%2Bbbq%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-L5usGtDZeOo/VWZwK1aP9RI/AAAAAAAANzs/GBNQh_PH9_k/s400/dragon%2Bbbq%2B4.jpg" width="400" /></a></div>It’s in a mini strip mall and one of those places I would probably easily overlook if it hadn’t been favorably rated on yelp. It’s pretty small with more than half the space taken up by the counters of food and the hanging pork shoulder (looked like lechon), roast duck and chicken. There are several tables for dine in but for the most part, it looked like it was mostly a takeout business. Think of it like a Panda Express but if Panda is Westernized Chinese food, this was slightly more authentic Chinese food. Sort of.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gnLXjfBc_Oo/VWZwLB_dMrI/AAAAAAAANzw/rVRSAYzaeaw/s1600/dragon%2Bbbq%2B5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-gnLXjfBc_Oo/VWZwLB_dMrI/AAAAAAAANzw/rVRSAYzaeaw/s400/dragon%2Bbbq%2B5.jpg" width="400" /></a></div>Like Panda, there were trays of various dishes in warming trays. You pointed to what you wanted and the server dished up generous – and I mean generous – portions into a takeout box. A combo was rice, fried rice or noodles plus 2 side dishes. I pointed to “safe” Americanized Chinese food choices: steamed rice, lemon chicken and sesame chicken, the latter both breaded and in their accompanying sauces. Okay, probably not that authentic in terms of China Chinese food but suited to my bland taste buds.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-WErmWjcMfNk/VWZwLbGa_OI/AAAAAAAANz0/m3FxmIxv2B0/s1600/dragon%2Bbbq%2B6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-WErmWjcMfNk/VWZwLbGa_OI/AAAAAAAANz0/m3FxmIxv2B0/s400/dragon%2Bbbq%2B6.jpg" width="400" /></a></div>The rice was good as was the sesame chicken but I wasn’t impressed with the lemon chicken. The chicken pieces were good-sized but the texture was a bit odd, not quite the firmness of chicken but too firm to be fish. It was weird. Fortunately the sesame chicken didn’t have a texture issue and was quite tasty.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-EG0YhqqlQ9o/VWZwLsN8nDI/AAAAAAAAN0I/6tqPtO8PrR0/s1600/dragon%2Bbbq%2B7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-EG0YhqqlQ9o/VWZwLsN8nDI/AAAAAAAAN0I/6tqPtO8PrR0/s400/dragon%2Bbbq%2B7.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sesame Chicken (top left) and Lemon Chicken (top right)</td></tr></tbody></table>The place was also really cheap. Our 3 combo orders came to $19.55 including tax so it was just slightly more than $6.50 per person. Given the generous portions that were literally enough for 3 meals (2 if you’re really hungry), that was a bargain. Not sure I’d make this a regular stop on our Sunday lunch circuit (I think my parents would have preferred Panda Express) but it was good to try out at least once and support another local small business.&nbsp;</div><div class="MsoNoSpacing"><o:p></o:p></div>http://pastrychefbaking.blogspot.com/2015/06/restaurant-review-dragon-bbq-express.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-4314694193518957667Sun, 14 Jun 2015 23:01:00 +00002015-06-14T16:01:03.163-07:00Cinnamon Crumb Banana Bread<a href="http://littlebitsof.com/2014/02/cinnamon-crumb-banana-bread/" target="_blank">Cinnamon Crumb Banana Bread</a> - made May 30, 2015 from <a href="http://littlebitsof.com/" target="_blank">Little Bits of Baking, Crafting and Life</a><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-p5XbpfRYlTQ/VXJeTcb_SQI/AAAAAAAAN8M/gndqGIZJ560/s1600/cinnamon%2Bcrumb%2Bbanana%2Bbread%2B1%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-p5XbpfRYlTQ/VXJeTcb_SQI/AAAAAAAAN8M/gndqGIZJ560/s400/cinnamon%2Bcrumb%2Bbanana%2Bbread%2B1%2B-%2Bblog.JPG" width="400" /></a></div>I’ve mentioned before that I don’t try out a lot of different recipes for banana bread. I have this one from my college undergrad days and my family and friends like it so much and ask for it all the time that they give the side eye to anything that isn’t my go-to recipe. Even when I give them the entire plethora of recipes from my blog that I could make, when I ask them what they want me to bake, I get the same answer “banana bread”. But after making double batches of it last month for my cousin’s visit, my sister’s visit, and my parents, let’s be honest – I’m sick of making it. This is why I can never work in a bakery. I don’t have the patience to make the same thing over and over again, day in and day out. Heck, I can’t even make the same banana bread once a month.<br /><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Wjz3qQ048wQ/VXJeUXrkc4I/AAAAAAAAN8g/hUtLacikl6E/s1600/cinnamon%2Bcrumb%2Bbanana%2Bbread%2B2%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-Wjz3qQ048wQ/VXJeUXrkc4I/AAAAAAAAN8g/hUtLacikl6E/s400/cinnamon%2Bcrumb%2Bbanana%2Bbread%2B2%2B-%2Bblog.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Topping before baking</td></tr></tbody></table>So to use up some overripe bananas from the last time I made my go-to recipe, I tried out this new recipe for banana bread. Not only was it a recipe I’d never tried before but it also had an added component of a crumb topping. I adore crumb toppings; they’re sanctioned sugar additions to make a baked good even better.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-0BjADkAqrmI/VXJeT5Xq-MI/AAAAAAAAN8Y/us0NDFSTpm0/s1600/cinnamon%2Bcrumb%2Bbanana%2Bbread%2B3%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-0BjADkAqrmI/VXJeT5Xq-MI/AAAAAAAAN8Y/us0NDFSTpm0/s400/cinnamon%2Bcrumb%2Bbanana%2Bbread%2B3%2B-%2Bblog.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Topping after baking</td></tr></tbody></table>I’m used to crumb toppings having brown sugar for the streusel part but this had confectioners’ sugar instead so I was a little unsure how that was going to turn out. But my reservations were unfounded as it actually turned out well. Really well. The crumb topping crisped up nicely and made a perfect contrast to the quick bread itself. In fact, I liked the topping so much, I think I’ll have to use it again next time I make a quick bread. The banana bread itself had a nice soft crumb but was still dense enough to qualify as a quick bread. It isn’t as light and “cakey” as my go-to recipe but still had a good crumb and I enjoyed it. This is best served the day it’s made or no later than the day after as the moistness from the bananas, while good for the bread part, had a tendency to also moisten and soften the crumb topping so you lose the crispness after awhile.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-pYUx_1Yn5M0/VXJeoGUF1jI/AAAAAAAAN8o/-qm8RgmyYuM/s1600/cinnamon%2Bcrumb%2Bbanana%2Bbread%2B4%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-pYUx_1Yn5M0/VXJeoGUF1jI/AAAAAAAAN8o/-qm8RgmyYuM/s400/cinnamon%2Bcrumb%2Bbanana%2Bbread%2B4%2B-%2Bblog.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lDyw71zYDkY/VXJepHc8y0I/AAAAAAAAN84/NxLP630UY68/s1600/cinnamon%2Bcrumb%2Bbanana%2Bbread%2B5%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-lDyw71zYDkY/VXJepHc8y0I/AAAAAAAAN84/NxLP630UY68/s400/cinnamon%2Bcrumb%2Bbanana%2Bbread%2B5%2B-%2Bblog.JPG" width="400" /></a></div>I tested this version of banana bread out on my parents. They acknowledged that it was “good” but, in classic parental fashion, my mom followed up with “next time, make your other recipe”. Sigh. No toppling Goliath from that perch.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9XD6bW_J6Bc/VXJepFaWPEI/AAAAAAAAN80/0YNkv3nFF0Q/s1600/cinnamon%2Bcrumb%2Bbanana%2Bbread%2B6%2B-%2Bblog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-9XD6bW_J6Bc/VXJepFaWPEI/AAAAAAAAN80/0YNkv3nFF0Q/s400/cinnamon%2Bcrumb%2Bbanana%2Bbread%2B6%2B-%2Bblog.JPG" width="400" /></a></div>1 egg</div>1 cup sugar<br />1/2 cup unsalted butter, room temperature<br />1 teaspoon vanilla<br />1/2 cup buttermilk<br />2 overripe bananas, mashed<br />2 cups all-purpose flour<br />1/2 teaspoon salt<br />1/2 teaspoon baking soda<br />1 teaspoon baking powder<br />1 teaspoon cinnamon<br /><br /><span style="color: blue;"><b>Crumb Topping</b></span><br />1/2 cup confectioners' sugar<br />1/2 cup all-purpose flour<br />4 tablespoons unsalted butter, melted<br />1/2 teaspoon cinnamon<br />pinch of salt<br /><ol><li><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2em;">Preheat oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray.</span></li><li><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2em;">In a large bowl of a mixer, fitted with a paddle attachment, beat together the sugar, egg and vanilla until combined.&nbsp;</span></li><li><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2em;">Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.</span></li><li><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2em;">In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Pour into prepared pan.</span></li><li><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2em;">Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake for 45 - 50 minutes or until a toothpick comes out clean.</span></li></ol>http://pastrychefbaking.blogspot.com/2015/06/cinnamon-crumb-banana-bread.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-2993562838224648774Sat, 13 Jun 2015 01:00:00 +00002015-06-12T18:00:31.728-07:00Melting Moments<span style="color: blue;"><b>Melting Moments</b></span> - made dough May 23, 2015, adapted from <a href="http://smile.amazon.com/Essential-Chocolate-Chip-Cookbook-Meringue-ebook/dp/B008846E3C/ref=sr_1_1?ie=UTF8&amp;qid=1432412403&amp;sr=8-1&amp;keywords=essential+chocolate+chip+cookbook" target="_blank">The Essential Chocolate Chip Cookbook</a> by Elinor Klivans<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZjrzVvRbfAg/VXJg86bVuNI/AAAAAAAAN9I/5TSJ1qNLmAg/s1600/melting%2Bmoments%2B1%2B-%2Belinor%2Bklivans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-ZjrzVvRbfAg/VXJg86bVuNI/AAAAAAAAN9I/5TSJ1qNLmAg/s400/melting%2Bmoments%2B1%2B-%2Belinor%2Bklivans.JPG" width="400" /></a></div>Over Memorial Day weekend, I had plans that got canceled at the last minute which meant I ended up with some free time. Which translates into something to do with baked goods. In this case, I started mixing up cookie doughs, trying out recipes from my baking books and socking them away in the freezer for baking later when I might be more compressed for time and need something to bring somewhere. Because you know there’s always a sometime somewhere where I show up with goodie bags in hand or a cookie plate at the ready.<br /><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hmyXqUv7a_Q/VXJg9EZfjgI/AAAAAAAAN9c/PN05bqxBcLc/s1600/melting%2Bmoments%2B2%2B-%2Belinor%2Bklivans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-hmyXqUv7a_Q/VXJg9EZfjgI/AAAAAAAAN9c/PN05bqxBcLc/s400/melting%2Bmoments%2B2%2B-%2Belinor%2Bklivans.JPG" width="400" /></a></div>Which is why I love making cookie dough in my spare time (yeah, it’s a hobby). It’s like my inner Linus having a security blanket. Never will I be caught off guard when I need to bring dessert. All I need is a little notice and I can just pop these suckers in the oven. Near-instantaneous fresh cookies on demand.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bZNjqujWfR0/VXJg9DYE1uI/AAAAAAAAN9Y/zqRyiSHrfFU/s1600/melting%2Bmoments%2B3%2B-%2Belinor%2Bklivans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-bZNjqujWfR0/VXJg9DYE1uI/AAAAAAAAN9Y/zqRyiSHrfFU/s400/melting%2Bmoments%2B3%2B-%2Belinor%2Bklivans.JPG" width="400" /></a></div>The original recipe for these called for making a filling with chocolate chips. It does come from The Essential Chocolate Chip Cookbook after all. I decided to buck convention and sandwich them with – what else? – cookie butter. You can also use Nutella.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QhCx2X5pZ0M/VXJhOhjqYCI/AAAAAAAAN9k/6i9OCMxUqIw/s1600/melting%2Bmoments%2B4%2B-%2Belinor%2Bklivans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-QhCx2X5pZ0M/VXJhOhjqYCI/AAAAAAAAN9k/6i9OCMxUqIw/s400/melting%2Bmoments%2B4%2B-%2Belinor%2Bklivans.JPG" width="400" /></a></div>I did deviate from the original recipe in that while I did bake them at 300 degrees, I didn’t leave them in as long as 30 minutes. I didn’t want them to get dry and I only baked them until I could see a golden color peeking around the edges of the cookies.&nbsp; It took maybe 15-18 minutes, tops. To dress them up a little, I made them into small dough balls then pressed the dough balls with the pointed end of a meat mallet to get the nice indents. Sprinkle lightly with granulated sugar then freeze. You want to press them to approximately the same thickness since, when you bake them on a cookie sheet, the thinner cookies will bake up faster than thicker cookies and you don’t want uneven baking.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YDwNP6JTXmw/VXJhP8XhAAI/AAAAAAAAN9s/iExzuik2P1Q/s1600/melting%2Bmoments%2B5%2B-%2Belinor%2Bklivans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-YDwNP6JTXmw/VXJhP8XhAAI/AAAAAAAAN9s/iExzuik2P1Q/s400/melting%2Bmoments%2B5%2B-%2Belinor%2Bklivans.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HgWzdOywQzY/VXJhQgKHQmI/AAAAAAAAN90/KO8S_aJsW5U/s1600/melting%2Bmoments%2B6%2B-%2Belinor%2Bklivans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-HgWzdOywQzY/VXJhQgKHQmI/AAAAAAAAN90/KO8S_aJsW5U/s400/melting%2Bmoments%2B6%2B-%2Belinor%2Bklivans.JPG" width="400" /></a></div>Let them cool completely before sandwiching with the filling of your choice. Remember those Speculoos sandwich cookies from Trader Joe’s? These were kind of like that in terms of crispness and taste although these weren’t as richly buttery. But they’re good vanilla sandwich cookies and set up the filling quite nicely. Definitely a winner in the sandwich cookie category.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--Aw68I_inho/VXJhWhrEQSI/AAAAAAAAN98/XrUJhuEDKSs/s1600/melting%2Bmoments%2B7-%2Belinor%2Bklivans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/--Aw68I_inho/VXJhWhrEQSI/AAAAAAAAN98/XrUJhuEDKSs/s400/melting%2Bmoments%2B7-%2Belinor%2Bklivans.JPG" width="400" /></a></div>1/2 cup all-purpose flour</div>1/2 cup cake flour<br />3/4 cup cornstarch<br />1/2 teaspoon baking powder<br />1/4 teaspoon salt<br />3/4 cup (1 1/2 sticks) unsalted butter<br />3/4 cup powdered sugar<br />1 teaspoon vanilla extract or vanilla bean paste<br />Cookie butter or Nutella for filling<br /><ol><li>Combine all-purpose flour, cake flour, cornstarch, baking powder and salt; whisk to combine.</li><li>Cream together butter, powdered sugar and vanilla until smooth and creamy.</li><li>Add dry ingredients in 2 batches, beating until just combined each time.</li><li>Scoop into small balls and flatten with the pointed side of a meat mallet or the tines of a fork,</li><li>Chill or freeze for several hours until firm.</li><li>Preheat oven to 300 degrees F. Line a baking sheet with parchment paper and space cookies evenly.</li><li>Bake until the tops feel firm and the cookie bottoms are lightly browned, about 30 minutes; the tops of the cookies should not color.&nbsp;</li><li>Cool the cookies on the baking sheets for 10 minutes then transfer to a wire rack to cool completely.</li><li>Sandwich with cookie butter or nutella.</li></ol><br /><br />http://pastrychefbaking.blogspot.com/2015/06/melting-moments.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-829094198050800614Thu, 11 Jun 2015 14:34:00 +00002015-06-11T07:34:55.315-07:00Restaurant Review: Mayflower (dim sum)<a href="http://www.mayflower-seafood.com/" target="_blank">Mayflower Seafood Restaurant</a> - lunch on May 19, 2015<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hqMkEfrBFos/VV_geBt2_5I/AAAAAAAANws/Tj380rfT3-c/s1600/mayflower%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-hqMkEfrBFos/VV_geBt2_5I/AAAAAAAANws/Tj380rfT3-c/s400/mayflower%2B1.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WacW4eRNDwI/VV_geVhpb8I/AAAAAAAANww/un7MPQtav1E/s1600/mayflower%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-WacW4eRNDwI/VV_geVhpb8I/AAAAAAAANww/un7MPQtav1E/s400/mayflower%2B2.JPG" width="400" /></a></div>Just a quick write up on this one and I’ll let the (badly lit) pictures speak for themselves since I’ve written up dim sum restaurants before and while this was good, it was “normal” in that it didn’t particularly stand out. It was just good dim sum.<br /><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-mlvs3jhZbio/VV_gcltmrpI/AAAAAAAANwk/PrXSkAtrAvE/s1600/mayflower%2B3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-mlvs3jhZbio/VV_gcltmrpI/AAAAAAAANwk/PrXSkAtrAvE/s400/mayflower%2B3.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sticky Rice wrapped in banana leaves</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-GMBzr2EG2yg/VV_guVcaREI/AAAAAAAANw8/00VilEKEB-s/s1600/mayflower%2B4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-GMBzr2EG2yg/VV_guVcaREI/AAAAAAAANw8/00VilEKEB-s/s400/mayflower%2B4.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fried Shrimp dumplings</td></tr></tbody></table>One of my nieces graduated last month and my cousin Ellen attended the graduation ceremony with us and was nice enough to give me and my parents a ride back home as my sister was making the 4-hour drive back to her house directly afterwards. It was a Tuesday so we figured it would be a good time to go to Mayflower for dim sum.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-mSNyW9EJ47g/VV_gxbzljZI/AAAAAAAANxE/p2QuevNkSsw/s1600/mayflower%2B5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-mSNyW9EJ47g/VV_gxbzljZI/AAAAAAAANxE/p2QuevNkSsw/s400/mayflower%2B5.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Har Gow</td></tr></tbody></table>My parents and I had tried going to Mayflower on a Sunday after church but it was ridiculously crowded with people overflowing outside of the restaurant. Ridiculous. It was much better on a weekday and we were able to get a table right away.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-UptrX0LdM2E/VV_gx7dtIKI/AAAAAAAANxI/Di0_0hgMoEE/s1600/mayflower%2B6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-UptrX0LdM2E/VV_gx7dtIKI/AAAAAAAANxI/Di0_0hgMoEE/s400/mayflower%2B6.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Siu Mai</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-OJLJBEJ5ROg/VV_g7AqPdfI/AAAAAAAANxU/aGL-UWQdTf4/s1600/mayflower%2B7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-OJLJBEJ5ROg/VV_g7AqPdfI/AAAAAAAANxU/aGL-UWQdTf4/s400/mayflower%2B7.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Steamed Pork Buns</td></tr></tbody></table>There were only 2 dim sum carts making the rounds but they did have several waitresses going to each table with a different tray of dim sum. Fortunately, all of our typical favorites were available: pork buns, siu mai, har gow and sticky rice. The dim sum was good so Mayflower is a good option. I don’t think it was so good that I would wait in line to get seated on a crowded weekend day but for walk in with immediate service, it was great.</div><div class="MsoNoSpacing"><o:p></o:p></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-07uAL1qdsyY/VV_g9VaQv-I/AAAAAAAANxc/rXMMpmu7Xqo/s1600/mayflower%2B8.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-07uAL1qdsyY/VV_g9VaQv-I/AAAAAAAANxc/rXMMpmu7Xqo/s400/mayflower%2B8.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tofu-wrapped....something</td></tr></tbody></table>http://pastrychefbaking.blogspot.com/2015/06/restaurant-review-mayflower-dim-sum.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-8689748552953162489Tue, 09 Jun 2015 13:58:00 +00002015-06-09T06:58:17.648-07:00Butterscotch Biscoff Pudding Cookies<span style="color: blue;"><b>Butterscotch Biscoff Pudding Cookies </b></span>- made dough May 23, 2015 from <a href="http://smile.amazon.com/Biscoff-Cookie-Spread-Cookbook-Irresistible/dp/1581572263/ref=sr_1_1?ie=UTF8&amp;qid=1432407650&amp;sr=8-1&amp;keywords=biscoff+cookie+and+spread+cookbook" target="_blank">Biscoff Cookie &amp; Spread Cookbook</a> by Katrina Bahl<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Du5wCZ1V5OM/VWkkDhvZCCI/AAAAAAAAN3k/pU-W1nYJSq4/s1600/butterscotch%2Bbiscoff%2Bpudding%2B1%2B-%2Bbiscoff.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-Du5wCZ1V5OM/VWkkDhvZCCI/AAAAAAAAN3k/pU-W1nYJSq4/s400/butterscotch%2Bbiscoff%2Bpudding%2B1%2B-%2Bbiscoff.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kyeCc_o4OOo/VWkkDaRLTSI/AAAAAAAAN3g/6fsn4Y0DoLw/s1600/butterscotch%2Bbiscoff%2Bpudding%2B2%2B-%2Bbiscoff.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-kyeCc_o4OOo/VWkkDaRLTSI/AAAAAAAAN3g/6fsn4Y0DoLw/s400/butterscotch%2Bbiscoff%2Bpudding%2B2%2B-%2Bbiscoff.JPG" width="400" /></a></div>If you like butterscotch and thick, chewy, chubby cookies, read on, Macduff. I’m still faithfully trying out recipes from my latest baking book before it inevitably gets lost in the plethora of other baking books on my overflowing shelves and I unintentionally forget I have it (alert: blatant first world problem). For now, I’ve marked up which recipes I really want to try from it and have been making my way through the post-its flagging the appropriate pages that need a second look. Think kid with new toy.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6j7uCT8X7h8/VWkkDBF3HoI/AAAAAAAAN3c/cM9vzsywlPg/s1600/butterscotch%2Bbiscoff%2Bpudding%2B3%2B-%2Bbiscoff.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-6j7uCT8X7h8/VWkkDBF3HoI/AAAAAAAAN3c/cM9vzsywlPg/s400/butterscotch%2Bbiscoff%2Bpudding%2B3%2B-%2Bbiscoff.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fPrK8z3RYrQ/VWkkTJZ3VYI/AAAAAAAAN30/h0EiEBHW90g/s1600/butterscotch%2Bbiscoff%2Bpudding%2B4%2B-%2Bbiscoff.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-fPrK8z3RYrQ/VWkkTJZ3VYI/AAAAAAAAN30/h0EiEBHW90g/s400/butterscotch%2Bbiscoff%2Bpudding%2B4%2B-%2Bbiscoff.JPG" width="400" /></a></div>I liked how these cookies were pictured in the book with the kind of chubby factor I look for in a good cookie. Plus I had butterscotch chips to use. I did have to go out and hunt down butterscotch pudding mix since that’s not a regular in my pantry but fortunately it isn’t hard to find at the grocery store. I love pudding cookies because they almost inevitably stay thick and are moist.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-AHbNF5ZYrw4/VWkkVPiV1II/AAAAAAAAN38/3UYc04wc0Ow/s1600/butterscotch%2Bbiscoff%2Bpudding%2B5%2B-%2Bbiscoff.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-AHbNF5ZYrw4/VWkkVPiV1II/AAAAAAAAN38/3UYc04wc0Ow/s400/butterscotch%2Bbiscoff%2Bpudding%2B5%2B-%2Bbiscoff.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kcTYX7v4fKI/VWkkXgagRYI/AAAAAAAAN4E/qaUO1vf0rJM/s1600/butterscotch%2Bbiscoff%2Bpudding%2B6%2B-%2Bbiscoff.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-kcTYX7v4fKI/VWkkXgagRYI/AAAAAAAAN4E/qaUO1vf0rJM/s400/butterscotch%2Bbiscoff%2Bpudding%2B6%2B-%2Bbiscoff.JPG" width="400" /></a></div><div class="MsoNoSpacing">This one was no exception. If I had to find fault with it – you know me and my picky taste buds – it’s that the cookie butter flavor disappeared almost entirely in the face of the butterscotch flavor. Butterscotch is a pretty dominant flavor and doesn’t share the stage well. In this case, it slapped the cookie butter to the back and kept it there. This is still a good cookie and I like the texture so I forgave it for the intrusion and dominance.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KmqlmPBryic/VWkkcbVGxvI/AAAAAAAAN4M/IZUJeF-DOYg/s1600/butterscotch%2Bbiscoff%2Bpudding%2B7%2B-%2Bbiscoff.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-KmqlmPBryic/VWkkcbVGxvI/AAAAAAAAN4M/IZUJeF-DOYg/s400/butterscotch%2Bbiscoff%2Bpudding%2B7%2B-%2Bbiscoff.JPG" width="400" /></a></div>1 3.4-ounce package butterscotch pudding mix<br />2 1/2 cups all-purpose flour<br />1 teaspoon baking powder<br />1/2 cup butter, softened<br />1/2 cup creamy Biscoff spread<br />1/2 cup brown sugar, packed<br />1/4 cup granulated sugar<br />2 eggs<br />1 teaspoon vanilla<br />1 1/2 cups butterscotch chips<br /><ol><li>Whisk together pudding mix, flour and baking powder; set aside.</li><li>Cream butter, Biscoff spread, brown sugar and granulated sugar for 2 minutes until light and fluffy,</li><li>Add eggs, one at a time, and vanilla, beating until just combined.</li><li>Add dry ingredients in 3 batches, mixing only until just combined.</li><li>Add butterscotch chips, reserving a handful. Scoop dough into golf-ball-size balls. Press several butterscotch chips on the outside. Freeze dough balls for several hours or overnight.</li><li>When ready to bake, preheat oven to 350 degrees F.</li><li>Line baking sheets with parchment paper and space dough balls evenly, 2 inches apart. Bake for 7-9 minutes. Let cool for several minutes on cookie sheet then transfer to wire rack to cool completely.</li></ol>http://pastrychefbaking.blogspot.com/2015/06/butterscotch-biscoff-pudding-cookies.htmlnoreply@blogger.com (Pastry Chef Baking)0tag:blogger.com,1999:blog-760980569631717342.post-5218740091427992003Sun, 07 Jun 2015 23:38:00 +00002015-06-07T16:38:53.959-07:00Restaurant Review: Kincaid's<a href="http://www.kincaids.com/" target="_blank">Kincaid's</a> - dinner on May 18, 2015<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Yl2Lz3_yyJI/VWnBSs1QjlI/AAAAAAAAN5c/hNunDfniRrM/s1600/kincaid%2527s%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-Yl2Lz3_yyJI/VWnBSs1QjlI/AAAAAAAAN5c/hNunDfniRrM/s400/kincaid%2527s%2B1.JPG" width="400" /></a></div>My niece graduated from college last month (college! Where does the time go??) and we held her graduation dinner the night before the ceremony at Kincaid’s at Jack London Square. I’ve never been to Kincaid’s or if I have, it was so long ago that I have no memory of it. And it would have been back in the days when I wasn’t documenting every scrap of food I’ve ever eaten so it’s been at least 5-6 years, probably more.<br /><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gclf0YrSoOo/VWnBWQ7sYtI/AAAAAAAAN6A/Ao9M_CRNUVI/s1600/kincaid%2527s%2B2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-gclf0YrSoOo/VWnBWQ7sYtI/AAAAAAAAN6A/Ao9M_CRNUVI/s400/kincaid%2527s%2B2.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">View from our table</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-qOacksH8yTw/VWnBXTG8d3I/AAAAAAAAN6M/nHKceN5KXQQ/s1600/kincaid%2527s%2B3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="300" src="http://2.bp.blogspot.com/-qOacksH8yTw/VWnBXTG8d3I/AAAAAAAAN6M/nHKceN5KXQQ/s400/kincaid%2527s%2B3.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Warm Brie appetizer</td></tr></tbody></table></div><div class="MsoNoSpacing">She chose Kincaid’s because it was pretty, set on the water, there was parking available (always a big deal) and there was a varied enough menu that both sides of the family would be able to find something pleasing to their palates. Bring a hefty chunk of cash or a high limit credit card because Kincaid’s isn’t cheap. Just kidding…sort of. The average price of an entrée ranged from $40-$60. You can get slightly cheaper options but not by much.<o:p></o:p></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-deO9QbX7Waw/VWnBX4Rc_0I/AAAAAAAAN6Q/TYXVmYPWijY/s1600/kincaid%2527s%2B4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-deO9QbX7Waw/VWnBX4Rc_0I/AAAAAAAAN6Q/TYXVmYPWijY/s400/kincaid%2527s%2B4.JPG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-AgsmiRVt234/VWnBYvY_Z3I/AAAAAAAAN6c/ewsOpA5rKsc/s1600/kincaid%2527s%2B5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-AgsmiRVt234/VWnBYvY_Z3I/AAAAAAAAN6c/ewsOpA5rKsc/s400/kincaid%2527s%2B5.JPG" width="300" /></a></div>I like the fact that they post their menu online so I can study it at my leisure and make my gustatory decisions ahead of time.&nbsp; Because really, the few minutes you have with the menu when you’re also supposed to use that time to socialize and make a decision before the waitperson comes by to take your order? I put more thought into my food consumption than <i>that</i>. Because it’s not just about picking your entrée. There are side dish considerations as well. Soup? Salad? Appetizers? And for me, which dessert? You all know I build my entrée decision around what I’m having for dessert, right? Everyone always laughs at me when I say that and they think it’s “cute”. I’m serious here, people. Dessert is not to be taken lightly. It must be planned for and accommodated in that day’s calorie consumption and waistband room. Fail to plan, plan to fail.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-E-ZB2s9k1ts/VWnBZdJ6pyI/AAAAAAAAN6k/KoWZCmJAwQ8/s1600/kincaid%2527s%2B6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-E-ZB2s9k1ts/VWnBZdJ6pyI/AAAAAAAAN6k/KoWZCmJAwQ8/s400/kincaid%2527s%2B6.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Oysters</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-QiXf9u0bgl8/VWnBbF1nAbI/AAAAAAAAN64/vUCUMTkTrnQ/s1600/kincaid%2527s%2B9.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-QiXf9u0bgl8/VWnBbF1nAbI/AAAAAAAAN64/vUCUMTkTrnQ/s400/kincaid%2527s%2B9.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Calamari</td></tr></tbody></table>Although Kincaid’s is a surf and turf sort of place, I’d already decided to skip the steak selections. I tend to eat (more than) my share of tri tip for lunch at work when I get a salad which is almost every day. The tri tip has to have something to sit on, after all. So for dinner, I went with the barbecue ribs, partly because it was a different meat but mostly because it came with mac and cheese and sweet potato fries. Carb heaven.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-guTsb8wiNaE/VWnBaGffy3I/AAAAAAAAN6s/uC2EqmzxqB0/s1600/kincaid%2527s%2B7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-guTsb8wiNaE/VWnBaGffy3I/AAAAAAAAN6s/uC2EqmzxqB0/s400/kincaid%2527s%2B7.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">BBQ ribs and sweet potato fries</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-1f6N4butC5o/VWnBax7j1UI/AAAAAAAAN60/Vaa_fbQZ3ow/s1600/kincaid%2527s%2B8.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-1f6N4butC5o/VWnBax7j1UI/AAAAAAAAN60/Vaa_fbQZ3ow/s400/kincaid%2527s%2B8.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mac and Cheese</td></tr></tbody></table>Which they were. I never (rarely?) make mac and cheese, both because I don’t really cook but also because I know how bad it is for you. But it tastes <i>so good</i>, especially when it’s <i><b>good</b></i> mac and cheese which this one was. And you can’t go wrong with sweet potato fries. I had to pace myself because I still had dessert in mind so I ate less than half the ribs, half the mac and cheese and a good portion of the sweet potato fries. Because the fries wouldn’t be as good the next day, you know, so they should be consumed more on the day of.</div><div class="MsoNoSpacing"><o:p></o:p></div><div class="MsoNoSpacing"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-mGak_rhU1OY/VWnBSUKM1BI/AAAAAAAAN5U/3LfhyhcoveA/s1600/kincaid%2527s%2B10.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-mGak_rhU1OY/VWnBSUKM1BI/AAAAAAAAN5U/3LfhyhcoveA/s400/kincaid%2527s%2B10.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Stuffed catfish</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ZpqaZzBlJHU/VWnBStbyieI/AAAAAAAAN5Y/pJZWGoNWD1Y/s1600/kincaid%2527s%2B11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="300" src="http://4.bp.blogspot.com/-ZpqaZzBlJHU/VWnBStbyieI/AAAAAAAAN5Y/pJZWGoNWD1Y/s400/kincaid%2527s%2B11.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Half of a surf 'n turf split between two plates</td></tr></tbody></table><div style="text-align: left;">For dessert, I waffled between the Bananas Foster Sundae and the chocolate cake. Chocolate cake is common and vastly overdone at every single restaurant that offers it but still….I mean, it’s chocolate cake. Covered in hot fudge sauce. I was severely tempted by the Bananas Foster Sundae since it’s a less typical dessert and I bet would have made for a lovely picture for my blog. But in the end the chocolate cake won, mostly because I was more full from my entrée than I had wanted to be and the sundae came with waffles which sounded just a mite too heavy to me at that point in time. But the chocolate cake was layered with mousse and frosting and you can pour as much or as little (or as much) chocolate sauce as you wanted over it. It was practically light compared to waffles. It was the right choice because it was good but I have to admit, I couldn’t do it justice as I really was full. So much for planning ahead. &nbsp;</div></div><div class="MsoNoSpacing"><o:p></o:p></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Z0g8ZLPjRyM/VWnBTj47-ZI/AAAAAAAAN5s/y2T2cuvAQUk/s1600/kincaid%2527s%2B12.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Z0g8ZLPjRyM/VWnBTj47-ZI/AAAAAAAAN5s/y2T2cuvAQUk/s400/kincaid%2527s%2B12.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Key Lime Pie for the new grad</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ABTenFkGJhY/VWnBV9zFjOI/AAAAAAAAN50/2Q1Lhvp6PFE/s1600/kincaid%2527s%2B13.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="300" src="http://4.bp.blogspot.com/-ABTenFkGJhY/VWnBV9zFjOI/AAAAAAAAN50/2Q1Lhvp6PFE/s400/kincaid%2527s%2B13.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pouring chocolate sauce on the cake</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hatRVN5Eoq4/VWnBWE1mh2I/AAAAAAAAN54/r9GuuF2rnfY/s1600/kincaid%2527s%2B14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-hatRVN5Eoq4/VWnBWE1mh2I/AAAAAAAAN54/r9GuuF2rnfY/s400/kincaid%2527s%2B14.JPG" width="400" /></a></div>Service was great and our wait person was very nice. Kincaid's is definitely a good choice for celebrating a graduation, especially when you have a large party. They know how t<span style="text-align: left;">o take care of you.</span>http://pastrychefbaking.blogspot.com/2015/06/restaurant-review-kincaids.htmlnoreply@blogger.com (Pastry Chef Baking)0